Partitas of savoy cabbage. Remove the outermost leaves and the central stem. Blanch it in boiling water for 5 minutes, peeling it a little. Dip the leaves in water and ice and dry them well with paper towels.
For the filling, cut the leek thin and stew it with oil. Season with salt and pepper and add the thyme. Cut the potatoes quite thick (0.5mm) and brown them on both sides with a drizzle of extra virgin olive oil. Add a drop of water to finish cooking, about 6-7 minutes. They must remain firm.
Clean the sausages, add the leeks, the heart of the cabbage and the less beautiful leaves, thinly sliced. Add an egg and chives.
Compose the zuccotto: line a bowl with plastic wrap, line it with cabbage, then a layer of potatoes and sausage. Now the real star of the filling: the sweet gorgonzola of @igorgorgonzola. Cover with a cabbage leaf and repeat. Close the zuccotto tightly with plastic wrap and put it in the freezer for 1h.
Place kitchen string on the cutting board and in the center the zuccotto leaving the closure (the less scenic part) upwards. Tie it with string and place it in a saucepan with vegetable or meat broth and herbs. Bake in the oven at 180 degrees for 50′-1h. It must reach a temperature of 70 degrees at the core.
Drain it from the broth and let it cool for 15 minutes before cutting it. In the meantime, place more gorgonzola and a drop of milk in a saucepan and melt it slowly for a fondue.
Polish the zuccotto with extra virgin olive oil and chives. Serve with the gorgonzola fondue.

An incredible dish, which will literally leave you speechless.

for 4 people
For the zuccotto
1 cabbage
1 large
leek 3 potatoes
2 Tuscan sausages
150g of sweet gorgonzola @igorgorgonzola
Thyme to taste
Chives to taste
1 egg
1 clove of garlic
Oil, salt and pepper to taste
For the fondue
150gr of sweet gorgonzola @igorgorgonzola
30ml of whole milk