1. Clean the savoy cabbage, removing the harder outer leaves and slicing the rest of the leaves thinly.
2. Heat the clarified butter in a pan together with some sage leaves. Add the savoy cabbage and a clove of garlic.
3. After a few minutes, add half a glass of water and leave it to cook a little longer.
4. Add ground black pepper and salt to taste.
5. Cut the Bitto cheese into cubes and add it to the savoy cabbage leaves.
6. In the meantime, heat a little butter in a pan. Cut two slices of bread and brown them in the pan.
7. In the meantime, slice the potatoes (that you have boiled in advance with the peel on) about 1 cm thick.
8. Remove the bread from the pan, add the potatoes with a drizzle of butter and salt and pepper to taste and allow everything to brown well.
9. Remove the savoy cabbage from the heat, discard the garlic and mix thoroughly until the leaves and the cheese are well blended.

To assemble the bread roll, lay the potatoes first, then the savoy cabbage leaves and top with slices of Bresaola della Valtellina PGI.