PIZZOCCHERI  DELLA  VALTELLINA    [ S E R V E S    F O U R ]

• Pizzoccheri pasta - 1 box
• Brussels sprouts - 1/2 lb.
• Broccoli or cabbage - 1/2 lb.
• Minced onions - 1/3 cup
• Chopped garlic - 6 cloves
• Fontina - 1/2 lb.
• Butter - 4 tablespoons
• Sage leaves - 18
• 3/4 cup of diced tomatoes
• Parmesan cheese - 4 tablespoons
• Salt
  

1. In a large pot of salted boiling water, drop the Brussels sprouts previously trimmed and cut in half.
   
   
2. Chop the fontina in small cubes, set aside.
   
   
3. After 5 minutes, drop the pasta in the boiling water and stir.
   
   
4. After 5 more minutes, add the broccoli and continue cooking for 5 more minutes.
   
   
5. Drain the pasta and put 1/2 of it in a baking dish, add 1/2 of the chopped fontina and 1/2 of the parmesan.
   
   
6. Add the rest of the pasta and top with the fontina and parmesan.
   
   
7. Place under a cheese melter for a few minutes.
   
   
8. Melt butter, add onion, garlic, and sage leaves, and when brown, add the diced tomatoes and pour on the pasta. Serve immediately.