FOR 4 PEOPLE
360 g Rummo Organic Whole Wheat Elicoidali N°49
400 g savoy cabbage
160 g Bitto (a mild, cow’s milk mountain cheese)
1 clove garlic
100 g 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.