Pizzoccheri alla Valtellinese

Method

1. Prepare the ingredients: potatoes, Savoy cabbage, pizzoccheri pasta, butter, Grana Padano, Bitto, Casera, garlic, sage, coarse salt, black pepper.
2. Peel the potatoes and cut them into half-moon chunks.
3. Bring a pot of salted water to a boil with coarse salt.
4. Boil the potatoes for 4-5 minutes.
5. Meanwhile, cut the cabbage in half, remove the core, and slice into strips about 2 cm wide.
6. Add the cabbage to the potatoes and continue cooking without the lid.
7. In a saucepan, melt plenty of butter with whole garlic cloves and sage leaves. Optionally, grate one garlic clove for a stronger flavor.
8. Cut the Bitto and Casera cheeses into very small cubes.
9. Add the pizzoccheri to the boiling water with the vegetables and cook for about 10 minutes.
10. Drain everything well, discarding excess water.
11. In a baking dish or iron pot, start layering: a layer of pizzoccheri and vegetables, grated black pepper, Grana Padano, and cubes of Bitto and Casera.
12. Repeat the layers until all ingredients are used, finishing with plenty of cheese and black pepper.
13. Pour the melted butter with garlic and sage over the top.
14. Cover with a lid or aluminum foil and bake at 180°C for 12 minutes, or cook in a bain-marie on the stovetop.
15. Serve hot, with an extra grating of black pepper.