From Valtellina, this pizzoccheri with cabbage and Levante èVita Residue-Free potatoes, grown to protect the environment and people, is a tasty and healthy first course!

Ingredients for 4 people 
èVita Residue-Free Levante potatoes, 500g
Savoy cabbage, 400g
Buckwheat flour, 400g
Butter, 150g
Casera cheese, 200g 
Ultra-fine “00” flour, 100g 
Garlic, 6 cloves
PDO Grana Padano, 40g 
Salt, to taste 

Preparation
First of all, sieve the ultra-fine flour with the buckwheat flour into a fairly large bowl, add 270 ml of water and salt to taste and then knead.
Transfer the dough onto a floured worktop and work it until you make it smooth and compact. Roll out the pasta with a rolling pin until you get a thickness of 2 mm. First cut the sheet of pasta into strips 10 cm wide, then again diagonally into smaller 1 cm wide strips.
 
Thoroughly wash the potatoes, peel them and cut them into half round slices. Wash the savoy cabbage as well, take off the leaves, cut them in half, removing the core and central vein, then slice them into strips 2 cm wide.
Put a saucepan on the hob with 6 litres of water and, when it starts to boil, add some salt and the savoy cabbage, then cook it for about 8 minutes. Once the time required is up, add the potatoes and cook for another 8 minutes from when it starts to boil again.
 
Now remove the skin of the garlic, cut the cloves in half and cook them in butter without colouring it too much. In the meantime, dice the casera cheese.
Pour the pizzoccheri into the water together with the savoy cabbage and the potatoes and cook them for 10 minutes.
Using a skimmer, drain the pizzoccheri, potatoes and savoy cabbage, put them on a plate and season them in layers with the diced cheese, the butter without the garlic and plenty of grated Grana Padano cheese. 
 
Stir well and serve while still hot!
 
Image: Canva