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Cut the meat into layers, beat off to make them thin.
Cook briefly the kale leaves in boiling water, then cool.
Season the pork fillets with the crispy pork mixture and lay the cabbage leaves and nduja cream inside, roll and seal well.
Cook the meat in a vacuum bag at 59 degrees for 1 hour and 20 minutes. Cool and put in the refrigerator.
Mix the almond brittle with salt flakes and rosemary and put the mixture on a baking sheet and put it into a oven at 180 degrees for about seven minutes.
Remove from the oven and as soon as possible, shape it into a cylinder.
In a pan cook the pork with clarified butter and at the end serve it on a hot plate with the asparagus and the salted crispy cylinder on top. Garnish with the saffron cream.
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