Braised lettuce heart with Parmigiano Reggiano, apricots and chanterelles
Elevate Your Culinary Experience with Our Braised Lettuce Heart Recipe! Looking to impress your dinner guests? Try our exquisite Braised Lettuce Heart with Parmigiano Reggiano, Apricots, Chanterelles, and Roasted Yeast Foam! This recipe serves 4 and is a symphony of flavors and textures created by JRE Chef Clemens Grabmer for Parmigiano Reggiano.
Preparation of lettuce head:
Quarter the washed head of lettuce, drizzle with olive oil and season with salt and pepper.
Then fry in the pan or on the grill for 2-3 minutes.
Allow to cool briefly and sprinkle generously with the grated Parmigiano Reggiano (set aside approx. 30g for garnish)
Roll up the quartered lettuce hearts individually tightly using cling film and then aluminum foil.
Place the rolls in a pot of boiling water and let them steep for about 10 minutes.
Remove the rolls from the water and chill for 2 hours.
| 1 | Lettuce head |
| 10 cl | Olive oil |
| 150 g | Parmigiano Reggiano |
Apricots
In the meantime, core and quarter the apricots.
Heat the apricot seed oil and vegetable oil in a shallow pot, add the thyme sprig, then add the quartered apricots to the warm oil and place in the oven at 100 degrees for 15 minutes.
| 4 pcs | Apricots |
| 100 ml | Apricot seed oil |
| 1 | Sprig of thyme |
Yeast foam
Preheat the oven to 180 degrees top heat.
Roughly crumble the fresh yeast cube on a baking tray lined with baking paper and roast in the oven for 10-12 minutes until golden brown.
Then bring the cream and vegetable stock to the boil and dissolve the roasted yeast in it.
Season with salt and pepper.
| 1 | Fresh yeast cube |
| 100 ml | Vegetable stock |
| 200 ml | Cream |
| Salt | |
| Pepper |
Chanterelles
Fry the cleaned chanterelles in hot olive oil.
Season to taste and place on kitchen paper.
| 100 g | Small chanterelles |
| 50 ml | Vegetable oil |
Finishing:
Unwrap the lettuce hearts from the foil, cut into pieces of the same size, place on a baking tray and sprinkle with the remaining Parmesan.
Put the lettuce hearts in the oven preheated to 180 degrees for 5 minutes.
To serve, place the lettuce hearts in the middle of a deep plate and froth the yeast foam with a hand blender. Place chanterelles and apricots around the lettuce heart.