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Buckwheat pasta layered with potatoes, cabbage, and fontina from Lombardy's alpine valleys. This hearty vegetarian mediterranean dish is a family comfort food rich in flavor and tradition.
Bring a large pot of salted water to a rolling boil. Dice potatoes into 1/2-inch cubes and thinly slice cabbage.
Add potatoes and cabbage to boiling water and cook over medium-high heat for 5 minutes, until slightly tender.
Add buckwheat pasta to the same pot and cook for 10–12 minutes, stirring gently, until pasta and vegetables are just tender but not mushy.
Meanwhile, melt butter in a skillet over medium-low heat. Add minced garlic and sage leaves; sauté gently until sage is crisp but garlic is not browned, about 3 minutes.
Using a slotted spoon, layer drained pasta with fontina and Parmesan in a baking dish. Pour over the hot sage butter, season with salt and pepper, and gently toss to combine before serving.
