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Per preparare il cuore di lattuga brasato: in una padella sciogliere una noce di burro e brasarvi la lattuga divisa in 4, a fuoco vivo, per qualche minuto. Salare, chiudere con il coperchio, abbassare e lasciare cuocere almeno 5 minuti. A cottura ultimata, scolare la lattuga su carta da cucina in modo da eliminare l’acqua in eccesso.
Per preparare il timballo: tagliare il formaggio a fettine non troppo spesse e fare lo stesso con l’anguria. Con un coppapasta ottenere 12 cerchietti uguali dal formaggio e dall’anguria. Marinare i dischetti di formaggio con il timo sfogliato, la paprica, il curry e un filo di olio extravergine di oliva. In una teglia foderata di carta da forno creare dei timballini alternando il formaggio all’anguria per 3 volte e terminare con il formaggio. Cuocere in forno preriscaldato a 220°C per pochi minuti, giusto il tempo di intiepidire i timballini e dorare il formaggio.
Per comporre il piatto: adagiare in un piatto la lattuga brasata, accanto il tiballino. Tagliare qualche fettina sottile di cipolla da servire sopra il timballino. Guardine con timo e qualche foglia di menta.
Timballino di formaggio halloumi e anguria con lattuga brasata
Le ricette 21.07.2021, 15:57
Chef e insegnante:
Luca Spagnoli
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