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


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.