Pasties: lay the slices of Carne Salada to line the bottom of small moulds. Fill them with the mousse and close with the overflowing flaps of Carne Salada. Set aside in the fridge for 20 minutes.
Stuffing: stew the chopped shallot with the broth and the butter until all of the liquids have evaporated. Mix the cheeses in a blender and then add the shallot and the walnuts. Add the hyssop leaves and adjust the salt.
Marinated cabbage: cut the cabbage into very thin slices and season it with the rest of the ingredients.
Presentation: place the cabbage at the centre of the plate, and place the pasty on top of it. Cover with petals of Trentingrana cheese and season with a thin drizzle of extra virgin olive oil and freshly ground pepper.
Recipe by Michele Bavuso