Peel and dice potatoes into 1/2” pieces. Clean cabbage, discard outer leaves, core (as demonstrated in video), and slice it. Peel garlic cloves and gently smash them with the back of your knife, leaving them whole. Wash and de- stem sage leaves, keeping them whole.
Bring a large pot of water (about 6 quarts) to a boil over high heat.
Once water has reached a rapid boil, add salt and potatoes. Cook potatoes for 2 minutes; then add greens and cook for another minute.
Add pizzoccheri to the same water and cook according to package directions (usually 10 minutes if dry, slightly less if fresh).
While pasta is cooking, heat the butter in a large sauté pan over medium heat. Add garlic and sage and cook for a few more minutes, stirring occasionally, until golden and foamy.
When pasta is ready, drain and layer it along with the vegetables in a warmed casserole, alternating layers of pasta with cheeses, ending with a layer of grated Grana cheese. Top with piping hot garlic/sage butter. Let rest for a couple of minutes to allow the cheeses to melt, mix gently and serve at once. Add cracked black pepper to taste.
Sommelier’s Pick
Nino Negri VALTELLINA SUPRIORE Quadrio 2016 : The dark red garnet color of this Valtellina Superiore makes it look fit for royalty. It presents a complex aroma of fall fruits, berries, flowers, and herbs. On the palate, it offers a pleasant tartness, balanced tannins, and woodsy overtones with traces of dried fruits and oak.
National Pasta Association Recipe