Preparation

Clean the leeks and finely slice (only the white part).
Peel the Jerusalem artichokes, wash and cut into pieces of around 2 cm. Stew the leeks and Jerusalem artichokes with 3 tablespoons of oil in a covered non-stick pan. About halfway though add the DADOCREMA with 2 tablespoons of water, stir and continue cooking. When the Jerusalem artichoke is soft, turn off the heat, blend and season with salt.

Remove the central stem from the Savoy cabbage leaves, wash them and cut in strips. Heat 2 tablespoons of oil in a pan and soften the Savoy cabbage for a minute. Add a little water, season with salt, cover and cook through, adding more water if necessary but always in moderation.

Toast the hazelnuts in the oven at 230 °C (grill function) for a few minutes then wipe with a tea towel to remove the skin. Coarsely chop with a knife.

Boil the pasta in plenty of lightly salted water.
Pour the Jerusalem artichoke cream into a large bowl and dilute with the milk and about 50 ml of the pasta cooking water. Drain the pasta when still al dente, add the Savoy cabbage and cream, adding a little more cooking water if needed. Finish with the chopped hazelnuts, a drizzle of oil and a grinding of black pepper.