1head of green cabbage or Swiss Chardcut in half, cored, and sliced into bite-sized pieces
2-3cupspotatoespeeled and diced
10-16oz.Bitto, casera, fontina or gruyere cheese grated
1teaspoongarlic shallot puree or 1 clove garlic
Make the Pasta
Mix together the flours and water, and add a little more water to make a smooth pasta. Transfer to floured work surface and knead until firm. Set aside in a ball, covered in plastic wrap, for about 30 minutes at room temperature.
Lightly flour work surface and and cut pasta ball in half, roll into 1/8-inch thick. Cut into 2 1/2 inch strips. Dust with flour and stack up. Cut into 1/4-inch strips.
Make the Dish
Preheat a large casserole dish at 300 F.
Bring a large stockpot of water to a boil. Add a couple pinches of salt, potatoes, cabbage. Bring to rapid boil for about 5 minutes. Add the pasta ribbons. While veg are boilings.
Add butter to a sauce pan on medium low. Melt down. Add the garlic and stir until browned, but not burned. Set aside.
To make the pizzoccheri gratin, layer the vegetables and cheese in two layers, followed by your desired amount of garlic butter on top. Add fresh cracked pepper. Layer into bowls and enjoy!!!!