85 min
4-6 people
chef Francesca D’Orazio
Ingredienti
10 outer leaves of Savoy cabbage
600 g Jerusalem artichokes
6 artichokes
1 lemon
200 g Brussels sprouts, cleaned and trimmed
2 tablespoons of chopped shallot
250 ml cream
3 eggs
90 g Grana Padano PDO Riserva
Extra virgin olive oil
Salt and pepper to taste
For the garnish:
1 small yellow cauliflower, separated into florets, parboiled
150 g parboiled Brussels sprouts
Preparation
Parboil the outer leaves of the cabbage for 5 minutes, in salted boiling water. Drain and arrange on a cloth or some kitchen paper. Arrange the cabbage leaves in a well-buttered dome-shaped mould (diameter 20 cm), allowing them to stick out over the top. Wash the Jerusalem artichokes well, then peel and slice thinly. Keep them in cold water.
Clean the artichokes, cut into wedges, leave in water with some lemon juice to soak for 4 minutes. Drain well. Parboil the Brussels sprouts.Heat 2 tablespoons of olive oil with the chopped shallot, then add the artichokes, the Jerusalem artichokes and the Brussels sprouts. Mix and cook for 3 minutes, season to taste with salt and pepper, and leave to cool.
Beat the eggs with the cream in a bowl, add the Grana Padano and mix into the vegetables. Pour the mixture into the mould lined with the cabbage leaves. Cover with the remaining cabbage leaves and with aluminium foil, then bake for 30 minutes in the oven at 180°C.
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