Ingredients for 6:
- 430 grams of pizzoccheri
- 200 grams of Casera and Bitto cheese type
- 4 potatoes medium
- a cabbage
- 40 g butter
- Salvia
Cut the cheese into thin slices, peel and cut potatoes into small cubes and wash them, cut the cabbage into strips. Cook the potatoes and the cabbage in water salt and when you have finished cooking, add the pizzoccheri cook for another 15 minutes. Fry sage in the butter and when pizzoccheri are still al dente scolalteli pouring into a baking dish, adding even cheese and melted butter. Stir well and amalgamate.Servite hot.
Image source: flickr.com
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