Zolla di Certosa

For 4 people

500 g of black cabbage leaves
60 g of sage
2 white onions
2 porcini mushrooms
1 black bread bun
extra virgin olive oil
natural salt
 

Juice the black cabbage leaves, place the juice in a glass jar and leave to cool in the fridge. Juice the sage leaves, place the juice in a jar and place in the fridge.

Clean the onions, cut them into quite thick rings, eliminate the inner rings and place them to dry in a dryer. When dry, blend them into a powder and filter through a sieve.

Slice the mushrooms (not too thinly) and dry them in a dryer. When dry, blend them into a powder and filter through a sieve.

Cut the bread bun in half and tear out 4 pieces of soft dough from the inside. Dip each piece in the black cabbage juice and dress with the sage juice, onion powder, mushroom powder, a pinch of salt and plenty of oil.