Pizzoccheri with cheese sauce

Cut the Quartirolo cheese into small pieces and put it to soak in milk for about 3 hours.

Wash the cabbage leaves, dry and slice them thinly.

Put a saucepan with the milk and the Quartirolo on fire and cook at very low heat until the cheese is completely melted.

In a pan melt the butter and when it is bubbling add the leaves of the cabbage.

Let stand for 1 minute, stirring, wet with a little broth and simmer for a few minutes, must remain still a little crunchy.

Meanwhile, Cook the pasta in boiling salted water, drain and stir-fry it with the cabbage.

Spread the pasta on the plates and pour the Quartirolo fondue. Season with ground black pepper.