Pizzoccheri

Instructions

1. 1
   Make the pasta: Mix both flours in a bowl, pour in the warm water with a pinch of salt, and knead thoroughly for about 10 minutes until you form a firm dough. Roll it out to a thickness of 2-3 mm. Cut the sheet into short flat ribbons (about 1 cm wide and 7 cm long).
2. 2
   Bring a large pot of salted water to a rolling boil. Drop in the cubed potatoes and the chopped cabbage first. Let them cook for 5-7 minutes ahead of the pasta.
3. 3
   Add the fresh buckwheat ribbons into the same pot with the boiling vegetables. Let everything cook together for about 10 to 12 minutes.
4. 4
   Meanwhile, prepare the seasoning: melt the butter in a small pan with the whole garlic clove and fresh sage leaves. Cook over medium heat until the butter foams and turns a fragrant golden-brown color, then discard the garlic.
5. 5
   Warm up your serving dish (or individual earthenware bowls like the one shown in the reference image).
6. 6
   Using a slotted spoon, scoop out a layer of cooked pasta and vegetables directly from the pot, placing it at the bottom of the warm bowl.
7. 7
   Immediately scatter a layer of Valtellina Casera cheese slices and a sprinkle of grated Parmigiano over the hot pasta. The residual heat will start melting the cheese instantly.
8. 8
   Repeat the process, creating alternating layers of hot pasta/greens and cheeses until all ingredients are used.
9. 9
   Pour the sizzling, browned sage butter evenly over the top layer of cheese to thoroughly melt it together.
10. 10
    Finish with a generous crack of black pepper over the molten surface and garnish with fresh sage leaves before serving steaming hot.