• 1 piececabbage, leaves separated
• 350 gyellow potatoes, ideally Sila variety, peeled
• 1 lwhole milk
• 110 gbutter
• 70 gplain flour
• 300 gstretched-curd cheese, ideally stracciatella di fior di latte
• 200 gpesto, ideally Pesto di Prà
• 100 ggrated Parmigiano Reggiano DOP
• 1 to tastesalt

Préparation

1. 1Bring a large saucepan of salted water to the boil and prepare a bowl of very cold water.
2. 2Blanch the cabbage leaves for 2 minutes, transfer them to the cold water, then drain thoroughly.
3. 3Cook the potatoes in boiling water for about 40 minutes, until tender. Drain, peel carefully, leave to cool, then crush with a fork.
4. 4For the béchamel, bring the milk to the boil. In another saucepan, melt 70 g of the butter, add the flour and cook the roux for a few minutes, stirring.
5. 5Gradually whisk in the hot milk. Season with salt and cook for 3 minutes, until smooth and silky.
6. 6Preheat the oven to 180°C and butter a 20 × 15 cm baking dish.
7. 7Melt the remaining butter. Spread a thin layer of béchamel in the dish, then alternate cabbage, béchamel, crushed potatoes, cheese, pesto and Parmesan.
8. 8Finish with the melted butter and bake for 40 minutes, until deeply golden. Rest for a few minutes before serving.