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
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.