Clean and wash the Savoy cabbage leaves, plunge into boiling salted water for a few seconds, then drain and cool in water and ice. Meanwhile, combine the chopped onion with the evo oil in a frying pan and lightly brown.
Blend the savoy cabbage leaves with the onion, salt, pepper and a little dietary fibre to thicken the cream.
Lightly roast the garlic cloves in the oven without browning.
In a saucepan, lightly heat the evo oil, the anchovies, incorporate the cream and whisk in the garlic.
In another saucepan, combine the water with the sugar and place on the heat. When the syrup takes on a blond colour, add the hazelnuts, stir and spread out on a silpat, salt lightly and allow to cool.
Cook the Bauletti® in plenty of boiling salted water. Drain and stir in a pan with butter and a little cooking water.
Pour the Savoy cabbage cream onto hot serving plates, lay the Bauletti® on top, and finish with the bagna cauda and hazelnut crunch.
