For the pasta (pizzoccheri) mix multipurpose flour , buckwheat flour and water. Obtain little stripes like shorter tagliatelle and let dry.
Bring a large pot of salted, water to a boil. Put in the potatoes, and the strips of cabbage leaves. When the potatoes are cooked, add pizzoccheri and cook until just al dente. Drain the pizzoccheri, cabbage and potatoes and mix them with the butter (previously browned with garlic and sage). Add the cheese cut into little cubes and grated Parmigiano, saute for a minute. Place into a heated baking pan. Add pepper to taste and bake for 5 minutes (or until all the cheese is completely melt).
serve immediately.
Wine match: this is a very rich dish for which I would suggest a Nebbiolo DOC or a Sassella DOC, a pretty good wine from Valtellina with a high alcohol percentage (14%), to view the wine online: http://www99.shopping.com/xCC-Nebbiolo-wn_vintage_2002
