Ingredients for 4 persons:
300g wheat flour, 150 chestnut flour, 1 egg yolk , 400 g white curly savoy ( in winter time ) or beetroot ( in summer time ), 200 g potatoes,100 g butter, 200 g fontina cheese, 2 garlic cloves, 4 tbsp grated Parmesan cheese, salt.
Sieve the two flours on the pastry board, add 1 egg yolk and some water in the middle, to obtain a soft dough. Roll it out , twice thicker than the normal pasta dough, and cut it into strips about 10 cm long. Bring to the boil plenty of salted water. Take the central parts off the cabbage, cut it into pieces, peel the potatoes and cut them into pieces too. Pour the cut vegetables into the boiling water and add the pizzoccheri. Cook until they are nearly soft ( al dente). Meantime slice the fontina cheese thinly. Brown the butter in a pan with a garlic clove. Take out the garlic , drain well the pizzoccheri and the vegetables. Place pizzoccheri and vegetables in layers on a serving plate, dust each layer with sliced and grated cheese and drop some butter on the top. Serve very hot.