Pizzoccheri

Lombardy

Cooking time: about 40 minutes Difficulty: Ingredients, amounts for 6 people: garlic: 3 cloves butter: 7 oz white flour: 3 ½ oz wholemeal flour from buckwheat: 12 oz low-fat cheese from Valtellina: 14 oz potatoes: 3 salt: savoy cabbage: 9 oz

Preparation: Mix the two types of flour, then add the salt and mix to a smooth dough, having added some water. Roll out into not too thin a layer and cut into strips about 1 cm ( ½") wide and 5 cm. (2") long. Prepare a large saucepan of salted water, add the potatoes cut into pieces and the savoy cabbage cut into thin strips. Cook for about 25 minutes and then add the 'pizzoccheri' and cook for 7/8 minutes. Cook the garlic in the melted butter and take out when it starts to brown. Drain the pasta and the vegetables, and place alternate layers of pasta and vegetables in a serving bowl, scattering each layer with the cheese cut into thin slices and the melted butter. Serve immediately.