Lombardy
Preparation - Medium
Serves 4

2 medium potatoes (yukon gold or similar)
1 Savoy cabbage
1 pound pizzocheri - or make fresh*
salt
1 stick (8 tablespoons) unsalted butter
1 - 2 clove garlic, peeled and chopped fine
2 - 4 sage leaves
6 ounces Fontina cheese, cut into small cubes (it has to melt when added to the pizzocheri)
1/2 cup grated Parmesan cheese (optional)
freshly ground black pepper

Per serving: Calories 416 - Protein 9g - Total Fat 26g - Sodium 94mg - Cholesterol 321mg - Carbohydrates 37g - Fiber - 0

From:
Northern Italian Cooking
Francesco Ghedini
Hawthorne