EUGENIA APARTMENT

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For 4-6 servings:

• 300 g pizzoccheri (type of tagliatelle)
• 150 g grated Parmesan cheese
• 150 g soft cheese
• 200 g white cabbage or spinach sage
• 100 g butter
• extra-virgin olive oil
• salt

Wash the cabbage and potatoes, cut them into pieces and boil both in plenty of salted water. Put the pizzoccheri to boil in the same wter, calculating the cooking-times so that all the ingredients can be drained al dente at the same time. Meanwhile cut the soft cheese into thin slices, and melt the butter with a few spoonfuls of oil, flavouring with the sage and the crushed garl ... continue