Food recipes

Lamb's lettuce crumble with fresh cheese


Both easy and quick to make, this Crumble of lamb's lettuce and cream cheese combines the softness and the crunchiness of the crumble.

Ingredients for 4 persons :

  • 1 kg of chewed up fresh
  • 1 clovegarlic
  • 1 tbsp. tablespoons of olive oil
  • 10 g of butter (for the mold)
  • Salt, freshly ground pepper

Béchamel sauce with fresh cheese:

  • 20 g butter
  • 20 g flour
  • 25 cl of milk
  • 150 g of cream cheese
  • Salt, freshly ground pepper

Crumble :

  • 40 g of Comté
  • 50 g butter
  • 50 g flour
  • 50 g breadcrumbs
  • 1 pinch of curry
  • 1 branch of thyme

Lamb's lettuce crumble with fresh cheese

- Remove the roots of the lamb's lettuce and wash it thoroughly. Drain it.

- Peel, degerm and chop the garlic.

- In a sauté pan, heat the olive oil, add the chopped garlic and the lamb's lettuce. Sauté for a few minutes. Salt and pepper.

Make the béchamel with fresh cheese:

- In a saucepan, just melt the butter, add the flour. To mix everything. Cook for 3 minutes. Gradually add while mixing the milk. The sauce should thicken. Season and incorporate the cream cheese.

Reserve.

Prepare the crumble:

- Grate the county.

- Just melt the butter, place it in a bowl. Add the flour, breadcrumbs, Comté, curry and thyme. Mix everything by hand until you get a coarse sand.

Preheat the oven to 200 ° C (th. 6/7).

- Butter a meal that's going in the oven.

- Mix the lamb's lettuce and the béchamel, then place them in the buttered dish.

Cover with crumble. Bake and cook for 15 minutes.

For the endive salad:

Chicory salad :

  • 3 endives
  • 4 tbsp. rapeseed oil
  • 2 tbsp. tablespoon of apple cider vinegar
  • Salt, freshly ground pepper

- Wash the endives, remove the cores. Cut in pieces.

- Make the vinaigrette: in a bowl, pour in the vinegar, season with salt and pepper, then emulsify with the oil.

- Serve the crumble hot with the endive salad.

Read also: benefits and virtues of lamb's lettuce

CHEF'S BBA

For a smooth dish, a fresh cow cheese is preferred; for more character, a fresh goat cheese can be chosen.

Recipe: S. Samson, Photo: F. Hamel


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