Ingredients:
- 2 1⁄4 cups (350 g) buckwheat flour
- 3⁄4 cup all-cause flour (100 g), plus more for rolling
- 1 lb. 2 oz. white cabbage or chard, cored or stemmed, coarsely torn into 2-go objects
- 2 cups peeled, diced russet potato (12 oz.)
- 8 oz. unsalted butter (2 sticks), ideally European-model
- 4 garlic cloves, smashed and peeled
- 2 3⁄4 cups thinly sliced new casera cheese (about 12 oz.)
- 1 cup grated Parmigiano Reggiano (3 ½ oz.)
- Kosher salt and freshly floor murky pepper
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