For the Erbazzone: In a large pan, heat 60 grams oil and sweat garlic and onion until soft. Add stems and cook until soft. Add greens and cook until wilted. Off heat, fold in parsley and season with salt and pepper. Transfer Erbazzone filling to a sheet tray, spreading mixture evenly. When cooled completely, fold in parmesan. In the meantime, prepare dough. To an electric pasta maker fitted with a die that produces ropes of dough, add flour, 16 grams salt, 720 grams water, and the remaining oil. Process mixture through pasta maker to produce 10 to 12 ropes of dough. Using a sheeter, hand-crank pasta maker, or a rolling pin, flatten dough until between ⅛- and 1/16-inch thick. Heat oven to 350F. Form and stuff pies to desired shape and size (remember to fold that parm into the cooled filling first!). On a greased sheet tray, bake pies until golden brown. Keep warm.

For the Sunchoke Vinaigrette: In a food processor, combine all ingredients, including reserved liquid from sunchoke preparation. Process until mixture is a chunky but delicious vinaigrette.

For the Hazelnut Cream: In a pot over medium-low heat, combine milk, hazelnuts, and salt. Simmer 15 minutes. Remove from heat and steep 15 minutes. Strain and record weight of infused milk. Transfer milk to a Vitamix blender and sheer in 1 percent agar agar by weight. When combined, pour into a saucepan and bring to simmer. When agar agar has hydrated, pour mixture onto a sheet tray. When cool and gel-like, transfer to blender and purée. Transfer to a siphon and charge twice.

To Assemble and Serve: Cut 1 portion of pie in half to reveal filling and arrange on a serving plate with steak. Discharge siphon to create 3 small domes of Hazelnut Cream next to pie and steak. Garnish domes with hazelnuts. Place a couple spoonfuls of grilled sunchokes next to steak. To finish, drizzle jus around plate.