Pizzoccheri: Potatoes, Cabbage and Fontina

This dish is wholesome and rich — perfect for winter in the Alpine regions of Italy where it has its roots. Traditionally, the cooked pasta and vegetables are layered with the cheese and the caramelised butter poured over, but I prefer to emulsify the butter with water, and toss the ingredients together in a pan. Whilst no lighter, it certainly seems less greasy…