Bleach the leaves separately in salted water for about 30 seconds, dry them and leave some leaves in a baking tray with parchment paper, brushing them with extra virgin olive oil, bake at 120 ° for about 40 minutes. Make a mixture with ricotta, salt, black pepper, grated parmesan and eggs. Fill the leaves with ricotta and roll them on themselves. Bake in a pan at 150 ° for about 15 minutes. Gel the cabbage water in density with about 5 g of agar-agar per liter. On the plate, make a mirror of cabbage jellies and place the bundles on top, dividing them by a dry cabbage leaf in the middle on which we will place a plentiful julienne of Prosciutto Toscano DOP.


Red cabbage leaves
green cabbage leaves
fine salt
black pepper
extra virgin olive oil
Prosciutto Toscano DOP