Side dishesSide dishesVegetables

Lettuce mille-feuille

Testi a cura di Gianni FranginiTraduzione di Daniela Morini

Ingredients

10 crepes

3 lettuces

100 g butter

70 g flour

1/2 l milk

Salt and nutmeg to taste

80 g gated Parmesan cheese

LETTUCE MILLE-FEUILLE - Creative cuisine

Procedure and equipment

1) Prepare the crepes with a round pastry cutter, cutting then into discs.

pastry cutter

LETTUCE MILLE-FEUILLE - Creative cuisine

2) Clean the lettuce and blanch whole cores in salted boiling water. Cut them into small segmentes.

sharp knife, waste bowl, pan, strainer, sharp knife and chopping board for cooked foods

LETTUCE MILLE-FEUILLE - Creative cuisine

LETTUCE MILLE-FEUILLE - Creative cuisine

3) Prepare a roux with the 70 g of butter and the flour; add half of the cooking water from the lettuce and the milk, create a velouteé. Add salt and nutmeg to taste.

saucepan, wooden spoon, whisk, ladle

4) In a buttered casserole dish, from the “mille feuille” alternating between the crepes discs, the lettuce, the velouteé and the grated Parmesan cheese.

casserole dish, small pan and basting brush

LETTUCE MILLE-FEUILLE - Creative cuisine

5) Repeat to from two layers; closing with a crepe disc. Cover with the velouteé, add the Parmesan and

brown. Serve.

tray or serving plate

LETTUCE MILLE-FEUILLE - Creative cuisine

Recommended wines

North: Gavi Spumante DOCG (Piedmont) Centre: Est ! Est!! Est!!! di Montefiascone Spumante DOC(Lazio) South/Islands: Vermentino di Sardegna Spumante Brut DOC(Sardinia)

Serving temperature: 6-8°CGlasses: flûte

LETTUCE MILLE-FEUILLE - Creative cuisine

Nutritional information

This dish has a moderate calorie and fat content; the lettuce, even though cooked quickly, loses its nutritional properties.This dish can be served as a vegetarian main course.

LETTUCE MILLE-FEUILLE - Creative cuisine