Black Kale and Potato Timballo with Creamy Gorgonzola Sauce

Method

1. Blanch the black kale leaves in salted boiling water.
2. Boil the potatoes until tender, then mash them and season with salt, pepper, and oil.
3. Line small molds with the blanched kale leaves.
4. Fill the molds with a layer of the potato mash, add a core of Asiago cheese in the center, then cover with more potato mash.
5. Close the molds (like a little bundle) and bake until hot and set.
6. Prepare a creamy gorgonzola fondue (melted cheese).
7. Serve the timballo on a bed of the fondue and top with a crispy bread chip.