PROCEDURE

Braised the cabbage with the leek for 1 hour minumum with a touch of cream and butter,season with salt and pepper.

Grate the cheeses for the fondue and add it to the warm cream.

Prepare the bases for the pies,brush the cake pans with melted butter and flour.Stretch the dough on the top of the containers and gently stick it to the bottom and the sides.

Place some heavy stuff(dry beans or rice)to the bottom of the cake pans in order to avoid the puff pastry to grow.

Bake them at 175 degrees for 13/15 minutes,after that remove it from the cases and place it on a rack, brush it with eggwash and cook it for 5 minutes more.

When they are cold start to fill them up,place on the bottom a bit of braised leek,3 small cubes of fresh pecorino and 3 of montasio.Add more leek till the top,finish them with chopped kimchi and some grated aged pecorino.

During the service gratin them in the oven for 6/7 minutes at 180 degrees till reach a golden and crispy top.

Serve it in the babicka round plate,fondue on the bottom,chips and a bush of radish microgreens on the top.

On the round high plate(papaya) serve the fennel and chrisantemus salad.