Pizzoccheri Valtellinesi

Method

1. Peel the potatoes and cut them into small cubes.
2. Boil the potatoes in salted water.
3. Meanwhile, remove the outer leaves of the cabbage and cut the inner leaves into strips not too thin.
4. After 3 minutes from when the potatoes started boiling, add the cabbage strips to the pot.
5. After another 5 minutes, add the pizzoccheri pasta to the same pot.
6. In a small saucepan, melt butter with sage leaves until it turns hazelnut brown; then remove from heat.
7. In a baking dish, layer half of the Casera cheese and some Grana Padano.
8. Drain the cooked pizzoccheri (with potatoes and cabbage) and spread half of it over the cheese.
9. Add another layer of Casera and Grana Padano, then the remaining pizzoccheri, and finish with more cheese.
10. Pour the brown butter with sage over the top and serve.