Pizzoccheri

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Bring a large pan of salted water to a rolling boil. Remove the dark, outer leaves from the cabbage. Shred the inner leaves and blanch for 30 seconds. Remove with a slotted spoon, drain and set aside.
2. Bring the potatoes to the boil in another pan of water and cook until just about to fall apart. Drain and set aside. Cook the fresh pizzoccheri in the cabbage pan for 2-3 minutes (or according to pack instructions for dried), until al dente. Drain, toss with a little oil, then mix with the cabbage and potatoes. Transfer to a greased 1.2-1.5-litre baking dish.
3. Gently heat the butter in a pan. Add the onion, garlic and sage and fry until soft. Remove from the pan with a slotted spoon, reserving the butter. Scatter the onion mix over the mixture in the baking dish.
4. Return the pan of butter to the heat (add another knob if needed). Once it fizzes, whisk in the flour. Off the heat, stir in the milk and nutmeg. Cook gently until you have a loose, béchamel-type sauce. Melt in the Fontina or Gruyère. Season and pour over the pasta and vegetable mix, then check the seasoning. Scatter the Parmesan over the top and bake for 10-15 minutes, until golden brown. Garnish with a few fried sage leaves.