Ingredients

• 70 g pizzoccheri
• 50 g of cabbage leaves
• 50 g potato
• 25 g bitto
• 20 g butter
• 4 sage leaves
• salt
• pepper

To prepare the pizzoccheri with cabbage and bitto bring to a boil a pot of water, salt and then dip the potato cut into slices. After about 5 'add the pizzoccheri, cook for 6', add the cabbage leaves chopped and blanched, taking care to choose between the most tender and central. Finish cooking for another 5 minutes. Meanwhile, fry the sage leaves with butter in a small pan. Prepare the bitto cut into thin slices. Drain the pizzoccheri with the vegetables, sprinkle with the bitto, then complete with the hazelnut butter, caimi, the fried sage and a nice ground pepper. Bitto is a Valtellina cheese which is not easily repeatable, which can be replaced by fontina or other rather plain and rather tasty cheese. The pizzoccheri, also a typical specialty of Valtellina, are a kind of tagliatelle, prepared by mixing white flour and buckwheat flour. The latter gives them the characteristic brown color.

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