Ingredients (doses for 4 people):

• 400 g of buckwheat flour
• 100 g of white flour
• 200 g of butter
• 250 g of Valtellina Casera DOP cheese
• 150 g of grated parmesan cheese
• 200 g of cabbage
• 250 g of potatoes
• a clove of garlic
• pepper

Preparation

Cook the vegetables in salted water, the cabbage in small pieces and the potatoes in chunks, add the pizzoccheri after 5 minutes (the potatoes are always present, while the cabbage can be replaced, depending on the season, with ribs or green beans).
After about ten minutes, collect the pizzoccheri with a slotted spoon and pour part of them into a hot pan, sprinkle with grated Parmesan cheese and flaked Valtellina Casera DOP, continue alternating pizzoccheri and cheese.
Fry the butter with the garlic, leaving it to brown well, before pouring it over the pizzoccheri.
Without stirring, serve the pizzoccheri hot with a sprinkle of pepper.