INGREDIENTS
250 g buckwheat pasta (or whole wheat pasta), 300 g of cabbage cut into strips; 200 g of peeled potatoes cut into cubes; 100 g of homemade or other semi-aged cheese, 50 g of grated Parmesan cheese, 100 g butter, 1 clove of garlic, some sage leaves, salt and pepper.
PROCEDURE
Cook the potatoes in plenty of boiling, salted water. After 10 minutes, discard the cabbage and pasta; boil for the time indicated on the package. Brown the crushed garlic and sage with the butter, then remove the garlic and season the pasta. Arrange in a serving tray (hot) a layer of pasta, the parmesan and the casera cheese in fine flakes, proceed with the layers of pizzoccheri and cheese without mixing. Serve immediately.