Valtellina's pizzoccheri

Preparation:

Preparation: Mix the two flours, arrange them in a fountain, shell the egg in the centre, add a little warm water, two tablespoons of milk, a pinch of salt. Mix quickly. The dough must be firm and smooth. Wrap it in a napkin and let it rest for at least half an hour. Meanwhile, clean and wash the cabbage, cut it into strips, then peel the potato and cut it into small pieces. Combine everything in a saucepan, cover with water, salt and pepper and cook for 20 minutes: the cabbage must be well cooked and the potato almost mushy. In three different saucepans, brown the onion cut into thin slices, the garlic and the sage respectively in the butter. With the pasta make a not too thin sheet, cut it into fettuccine one centimeter wide and about a palm long and put them in the pan where the vegetables are boiling. After 5 minutes switch off, drain everything together on a large plate and season with the three hot butters. Mix gently. At the bottom of a tureen, put some vegetables and pizzoccheri, on top of a layer of sliced “dairy”, sprinkle with plenty of grated cheese and continue in this way in layers until all the ingredients are used up. Serve hot. Accompanying wines: Valtellina DOC, Rosso Delle Colline Lucchesi DOC, Vesuvio Rosso DOC.