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Français (French)
AuthorFatouCategoryDéjeuner/Brunch, Entrées, Healthy, VegetarianDifficultyIntermediate
Wash the leeks thoroughly, paying particular attention to the green part, then separate the whites from the greens and cut 6 equal sections from the whites.
Steam them for 15 minutes
Salt them and let them drain for 10 minutes on a clean kitchen towel or paper towels.
Cut 3 nori sheets in half and wrap each leek section in one of these pieces.
Place a sheet on some cling film, arrange all the leek sections on it and roll everything up using the cling film.
Leave to rest for 2-3 hours in the refrigerator.
Roughly chop the leek greens into pieces and blend them, gradually adding the oil.
Heat the oil over low heat and remove from the heat as soon as it reaches the first boil.
Strain through a fine-mesh sieve or strainer.
Preheat the oven to 120°C (250°F).
Mix the flour and parmesan together, then make a well in the centre.
Pour the leek oil into the well.
Bring the flour from the outside inwards to combine all the ingredients.
Spread everything out on a baking tray or silicone mat and bake for 35 minutes, then leave to cool.
Drain the burrata.
Using a blender, blend the burrata, single cream, lemon zest and lemon juice, and salt to taste.
Cut 4 thick slices of the leek mosaic.
At the bottom of the plate or bowl, add 1 to 2 tablespoons of burrata cream, sprinkle with the parmesan crumble and place the leek mosaic in the centre. You can decorate around it with edible flowers, but this is optional.
Ingredients
Directions
Wash the leeks thoroughly, paying particular attention to the green part, then separate the whites from the greens and cut 6 equal sections from the whites.
Steam them for 15 minutes
Salt them and let them drain for 10 minutes on a clean kitchen towel or paper towels.
Cut 3 nori sheets in half and wrap each leek section in one of these pieces.
Place a sheet on some cling film, arrange all the leek sections on it and roll everything up using the cling film.
Leave to rest for 2-3 hours in the refrigerator.
Roughly chop the leek greens into pieces and blend them, gradually adding the oil.
Heat the oil over low heat and remove from the heat as soon as it reaches the first boil.
Strain through a fine-mesh sieve or strainer.
Preheat the oven to 120°C (250°F).
Mix the flour and parmesan together, then make a well in the centre.
Pour the leek oil into the well.
Bring the flour from the outside inwards to combine all the ingredients.
Spread everything out on a baking tray or silicone mat and bake for 35 minutes, then leave to cool.
Drain the burrata.
Using a blender, blend the burrata, single cream, lemon zest and lemon juice, and salt to taste.
Cut 4 thick slices of the leek mosaic.
At the bottom of the plate or bowl, add 1 to 2 tablespoons of burrata cream, sprinkle with the parmesan crumble and place the leek mosaic in the centre. You can decorate around it with edible flowers, but this is optional.