1. Side dishes Vegetables Lettuce mille-feuille Testi a cura di Gianni Frangini Traduzione di Daniela Morini

2. 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

3. Procedure and equipment 1) Prepare the crepes with a round pastry cutter, cutting then into discs. pastry cutter LETTUCE MILLE-FEUILLE - Creative cuisine

4. 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

5. 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

6. 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

7. 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

8. 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°C Glasses: flûte LETTUCE MILLE-FEUILLE - Creative cuisine

9. 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