Ingredients for 6 servings:
750gr buckwheat flour
250gr white flour
4 eggs
salt
750gr potatoes
750gr cabbage or chard
150gr butter
2 cloves garlic
some leaves sage
100gr grated parmesan
250gr fontina cheese of bitto cheese

Preparation:
To prepare pizzoccheri: sieve together two kinds of flour, add eggs, salt and enough water to prepare dough smooth and elastic.

Roll a sheet 2-3mm thick, cut long tagliatelle.

Set aside and let dry. In the meanwhile, in a big pan boil diced potatoes and chopped chard or cabbage leaves.

When vegetables are almost cooked, pour pizzoccheri in boiling water.

In the meanwhile, in a small pan, brown butter with sage and garlic. Slice thinly cheese.

Drain vegetables and pizzoccheri when firm and pour in a big serving bowl, arrange in layers with sliced cheese and melted butter. Cover with grated parmesan cheese.