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Los Angeles Times


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2/3 cup buckwheat flour

1 1/2 cups extra-fancy semolina flour

2 eggs

5 teaspoons salt

2 large or three medium boiling potatoes, peeled and sliced 1/8 -inch thick

1/2 large head savoy cabbage, separated and torn into pieces

7 tablespoons butter

8 to 10 sage leaves

1 garlic clove, chopped fine

1 cup grated Fontina valdostana cheese

1 cup grated Parmigiano-Reggiano cheese

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