Pizzoccheri

|Buckwheat is an important staple in the northern parts of Lombardy and the grain is often ground into flour for making pasta known locally as pizzoccheri. Served with cubes of potato wilted cabbage and melted local cheese it is a rustic dish traditionally served in the mountain villages of the region. If you can't find pizzoccheri (or don't fancy making your own) tagliatelli will do.|cabbage potatoes savoy cabbage|For the pasta (or use package of tagliatelli):250g of buckwheat flour150g of 00 flour200ml of warm waterTo serve:100g of savoy cabbage700g of potatoes peeled and diced into 2cm pieces1 garlic clove sliced75g of butter1 sprig of sage leaves picked60g of Valtellina Casera cheese (or Gruyère Gouda or Fontina) sliced10g of Parmesan gratedsaltpepper|If making your own pasta start at step 1; If not start at step 4.Mix the 2 flours in a large bowl then slowly add the water until a dough starts to come together you may not need to use all the waterFlour a work surface then tip the dough out and knead for 8 minutes or until it becomes smooth and elastic. Wrap in cling film and leave to rest for 1 hourDivide the dough into 2 to make it easier to work with. Roll it out to 3mm thick then cut into 10cm bands. Make sure the pasta is dusted with enough flour then pile up the pasta and slice into short 6mm pasta ribbons. Cover the pasta with a cloth as you work in batches to prevent it drying outBring a large pan of salted water to the boil then add the potatoes and the pasta. Cook for 5 minutes then add the cabbage strips to the pan. Cook for 3 more minutes or until the potatoes and cabbage are cooked and the pasta is al denteAs the pasta and vegetables are cooking heat the butter in a frying pan until foaming and sauté the garlic and sage leaves until goldeDrain the cooked pasta and vegetables and place in a serving dish. Dot small pieces of Casera cheese over the top with the grated Parmesan. Pour over the hot garlic- and sage-infused butter which will melt the cheese then season and serve immediately|10.00 minutes|6|Great Italian Chefs