Pizzoccheri al Forno - Buckwheat Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 2 ounces (4 tablespoons) unsalted butter, plus additional for the gratin dish and foil
• 1 tablespoon table salt, for the pasta cooking water
• 1 recipe Pizzoccheri (Italian Buckwheat Pasta), prepared and cut but uncooked
• ¼ cup sliced garlic cloves (about 8 cloves)
• 1 smallish head green cabbage, cored and coarsely chopped (about 10 cups)
• ¼ cup small whole sage leaves, stemmed
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 6 ounces Italian fontina cheese, cut into small dice (about 1½ cups)
• 1½ cups Rich Homemade Chicken Stock, hot
• ¼ cup heavy cream
• 3 tablespoons minced fresh chives or chopped fresh flat-leaf parsley