3 to 3 1/2 cups Savoy cabbage cut into pieces about 2 to 3 inches long and 1/2 inches wide
2 tablespoons salt
1 cup potatoes, preferably new, cut into 1/4 inch slices
7 tablespoons butter
4 large garlic cloves
3/4 pound buckwheat noodles
1/4 pound Fontina cheese cut into thin slivers, about 1 cup
2/3 cup freshly grated Parmesan cheese
Preheat oven to 400º
Wash the cabbage thoroughly in cold water
Bring about 4 quarts water to a boil, add 2 tablespoons salt, and as it returns to a boil put in the cabbage
After the cabbage has cooked for about 10 minutes put in the sliced potatoes
While the potatoes are cooking, put 6 tablespoons butter and garlic into a small pan, and turn on the heat to medium. When the garlic becomes colored a light nut brown, remove it and discard, and turn off the heat.
Lightly smear a 12 to 14 inch baking dish with the remaining tablespoon butter
When the potatoes and the cabbage are almost done drop the pasta in the same pot. Cook until the pasta is al dente. Drain immediately, and transfer the pasta, cabbage and potatoes to the baking dish.
Add the garlic flavored butter and toss thoroughly.
Add the Fontina and Parmesan, mixing them into the vegetables.
Level off the contents of the pan, and place the pan on the uppermost rack of the oven. Remove after 5 minutes and allow to rest 2 to 3 minutes before serving.