Wash the cauliflower and cut it into small pieces.

Wash the kale, remove the central rib and cut it into strips.

Do the same with the savoy cabbage.

Peel the onion and chop it finely. Divide the little pieces of onion into three small pots where you will cook  the three cabbage types separately over medium heat (after adding some EVO oil). Season with salt and pepper to taste, distribute in equal parts cornstarch and cream into each pot, and put back on the heat until the cream thickens.

Let cool down, mix with an immersion blender, and add one egg and one tablespoon of Pecorino Toscano DOP to each dough. Grease the silicone mold and pour the mixture of kale into each one’s bottom. Bake at 120°C for about 10 minutes or until it appears firm. Continue this way alternating the doughs.

Finally, bake all the doughs together for about 20 minutes. Remove the flan from the mold and decorate it with slices of Prosciutto Toscano DOP and rosemary sprigs.