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Pizzoccheri
(for 4-6 persons)

300 gr Pizzoccheri
150 gr freshly grated Pamigiano Reggiano
150 gr fontina cheese
200 gr cabbage
200 gr potatoes
3 cloves garlic
1 twig sage
100 gr butter
2 tablespoons extravirgin olive oil
Salt

Wash and cut the cabbage and potatoes into pieces and boil both in
abundant salted water; after a time add the Pizzoccheri in the
same pot calculating the cooking time so as to drain them all
together. Meanwhile cut fontina cheese into thin strips. Melt the
butter with a spoon of oil put on low flame, flavoring it with the
sage and the crushed cloves of garlic (taking out them as soon as
they start to brown). Finally mix together strained pizzoccheri,cabbage
and potatoes with the thin strips of fontina cheese, add sauce and
top of it a generous sprinkling of Pamigiano Reggiano!

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