Fromage feuilletée – Cheese bundle on a bed of lettuce
Various types of ripped lettuce, such as frisee, maché,
radicchio, rucola, escarolle, 80 g/portion
2 packages of Papillon Brebille lamb’s milk unripened cheese
Bayonne ham
Phyllo dough sheets
Tourangelle hazelnut oil or walnut oil
La Legende de Pyréne Banyuls vinegar
flake salt and freshly ground black pepper
Start by slicing the cheeses in the middle into two thick slices. Cut the phyllo dough into square-shaped sheets. You need 2–3 sheets for each bundle. Brush the phyllo sheets one at a time lightly with nut oil, and stack two or three sheets on top of each other. Roll a slice of ham around a slice of cheese, then wrap it inside the phyllo sheets. You can arrange the dough on top into a rosette, for example. Brush the bundles with nut oil.
Divide the lettuce into portions and place them on plates. Cook
the cheese bundles for 5 minutes in an oven at 225 degrees Celsius
until the dough has changed colour. Place one package on each plate
onto the bed of lettuce. Spray good vinegar over the lettuce
leaves, add a dash of salt and pepper and serve immediately.