Pizzocheri with Savoy Cabbage, Potatoes and Bitto
| Yield: | 1 Servings |
| Categories: |
| 1 | Recipe pizzocheri | |
| 2 | tb | Salt |
| 2 | qt | Water |
| 2 | md | Waxy potatoes, 3/4 pounds, peeled cut into 1" cubes |
| 1 | sm | Head Savoy cabbage, or Napa, into 1" strips |
| 6 | tb | Unsalted butter |
| 2 | sm | Leeks, in 1/2" pieces |
| 2 | Cloves garlic, thinly sliced | |
| 8 | Leaves fresh sage | |
| 1 | c | Bitto cheese (may sub. Fontina), grated |
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