INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Whole Wheat Fusilli N° 48
200 g savoy cabbage
150 g Bitto and Casera cheese
200 g potatoes
80 g butter
Garlic cloves
Sage
Black pepper
Salt
Extra virgin olive oil
DIRECTIONS
Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage. The butter should turn a hazelnut color. Bring the water to a boil in a pot, then cook the chopped potatoes and savoy cabbage for 10 minutes. Add salt and cook the pasta in the same pot. In the meantime, cut the Bitto and Casera cheese into small pieces. Drain the pasta with the potatoes and savoy cabbage and, off the heat, mix in the pot with the flavored oil and cheese. Serve adding a little freshly grated black pepper and two crispy sage leaves. Enjoy!