Calamarata with Cuttlefish, Savoy Cabbage and Asiago Mezzano

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. In a pan, heat a drizzle of olive oil with minced garlic and chili pepper.
3. Add the cuttlefish and savoy cabbage, both cut into julienne strips, and sauté.
4. Meanwhile, cook the mezzi paccheri pasta in the boiling water for about 10 minutes.
5. In a small bowl, dissolve a little cornstarch in cold milk to create a thickening mixture.
6. Halfway through cooking, drain the pasta and transfer it to the pan with the vegetables, adding a ladleful of pasta cooking water.
7. Pour the milk and cornstarch mixture into the pan and stir to create a creamy fondue.
8. Add the Asiago mezzano cut into small cubes and stir until melted and combined.
9. Optionally, add a few drops of squid ink for a speckled look.
10. Serve the pasta topped with shavings of Asiago and a drizzle of olive oil.