For 4-6 servings:

• 300 g pizzoccheri (type of tagliatelle)
• 150 g grated Parmesan cheese
• 150 g soft cheese
• 200 g white cabbage or spinach sage
• 100 g butter
• extra-virgin olive oil
• salt

Wash the cabbage and potatoes, cut them into pieces and boil both in plenty of salted water. Put the pizzoccheri to boil in the same wter, calculating the cooking-times so that all the ingredients can be drained al dente at the same time. Meanwhile cut the soft cheese into thin slices, and melt the butter with a few spoonfuls of oil, flavouring with the sage and the crushed garlic gloves (removing the latter as soon as they begin to colour) Spread a first layer of pasta and vegetable in an ovenproof dish, sprinkle with grated Parmesan and the slices of soft cheese, and season with the sageflavoured butter. Continue building up similar layers, then complete with a generous sprinkle of Parmesan and dot with a few flakes of butter. Crisp in a pre-heated oven (200°C) for about 10 minutes.