Time: 1 ora
Difficulty: Facile

Ingredients for 4 people
500 g Gluten-free single-leaf sachets with radicchio and provola Pasta di Venezia
300 g fresh cream
100 g Gorgonzola DOP
40 g of Asiago
100 g of cabbage
Extra virgin olive oil
Fine salt
Ground black pepper
5 g fillets of chili

Method

Take two pans one pour a finger of water and bring to a boil, in the other pour the cream, the gorgonzola and the asiago cut into cubes, a pinch of pepper and cook for about 30 minutes on a gentle flame.
Meanwhile, cut the cabbage well, slice it in a very thin julienne, pour it into a bowl and season with a drizzle of extra virgin olive oil, a pinch of salt and a pinch of black pepper.
Put a saucepan with water on the stove and bring to a boil, when the salt-edged boil has nicely removed and cook the bustiers for about 3 minutes, drain the sachets in a bowl and toss them with a little oil.
With a ladle pour the hot gorgonzola cream in a deep dish, pour the bustiers in the center and complete with a cabbage nest and a tuft of chilli pepper.
Recipe by Chef Marco Scaglione
Photo Francesco Bolognini