Elicoidali with Savoy Cabbage, Potato & Bitto
Ingredients:
- 3/4 lb Rummo Organic
- Wholewheat Elicoidali N° 49
- 2 potatoes
- 2 carrots
- 7/8 lb savoy cabbage
- 5-6 oz Bitto (a mild, cow’s milk mountain cheese)
- 1 clove garlic
- 100g butter
- Sage, a few leaves
Directions:
Cut cabbage, potatoes and carrots into bite-sized pieces. Cook the potatoes and carrots for about 10 minutes in ample boiling, salted water. Add the Elicoidali and cabbage. Cook for 12 minutes more. Melt the butter in a sauté pan with garlic and sage. Drain cooked vegetables and pasta, then layer them with coarsely grated cheese and the infused butter in an iron casserole. Cover and let rest. Buon appetito.
