Ingredients

• 450 g black cabbage
• 250 g milk
• 100 g smoked smoked cheese
• 20 g flour
• 20 g butter plus a little
• 4 very fresh eggs
• 1 clove of garlic
• chili pepper
• extra virgin olive oil
• salt
• pepper

For the recipe of the creamy yolk on black cabbage frittatina, clean the black cabbage and boil it in boiling salted water for 5 minutes, then drain it and put it to dry on kitchen paper. Break the eggs and separate the yolks from the whites. Keep aside 80 g of black cabbage leaves, chop the others and blend them with the egg whites, a pinch of salt and a pinch of pepper.

Divide the mixture into four equal parts and fry them one at a time in a pan (ø 12 cm) with a knob of butter for 4 ', then turn the omelette and continue cooking for 1'. Cook the egg yolks one at a time in very hot water, but not boiling water, for 2 ', then remove them from the water with the help of a skimmer and put them to dry on kitchen paper (creamy yolk).

Private smoked scamorza of the brown crust and cut into cubes. Dissolve 20 g of butter in a saucepan with 20 g of flour; add, stirring, the cold milk and cook for 4 '; add the scamorza, 50 g of hot water and continue cooking, stirring with the whisk, until you get a homogeneous and creamy mixture. Sauté the black cabbage left in a pan for 2 minutes, with a little oil, a pinch of salt, a pinch of chilli pepper and a clove of garlic. Place the omelettes in the dishes, sprinkle with the cream of scamorza, lean over the cabbage leaves and the creamy egg yolks and brought to the table.