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Buckwheat pasta layered with cabbage, potatoes, and melted Valtellina cheese is alpine comfort food. A hearty vegetarian mediterranean dish packed with fresh vegetables for a satisfying family meal.
Peel and dice the potatoes into 1-inch cubes. Rinse and shred the Savoy cabbage into bite-sized pieces.
Bring a large pot of salted water to a boil. Add potatoes first and cook for 5 minutes, then add the cabbage and cook together for another 5 minutes.
Add the buckwheat pasta to the boiling pot with potatoes and cabbage. Cook according to noodle instructions (usually about 10–12 minutes), until just tender.
While the pasta cooks, melt the butter in a small skillet over medium-low heat. Add sliced garlic cloves and sage; gently sauté until the butter is golden and fragrant but not burnt, then remove from heat.
Once pasta and vegetables are tender, drain well and immediately layer half of the hot mixture into a baking dish. Top with half the Valtellina cheese (thinly sliced) and a sprinkle of Parmesan, then repeat to make a second layer.
Drizzle the hot sage butter and garlic over the assembled dish, add black pepper, and let sit 2–3 minutes for the cheese to melt thoroughly. Serve immediately while piping hot.
