- 200 g parmesan
- 100 g cream
- 1 lettuce
- lemon zest
- dehydrated blueberries
- olive oil
Parmesan cream: bring the cream to a boil in a small saucepan and add the diced parmesan.
When the parmesan has melted, blend to a smooth cream.
Slice the lettuce and sear in a frying pan with a drizzle of olive oil for 1 minute.
Place the lettuce on a plate and garnish with the parmesan cream.
Decorate with lemon zest, crumbled crunchy walnuts and a crumble of dehydrated blueberries.
Enjoy your meal from Chef Nicholas Duonnolo of “La Ménagère“!
Enjoy it’s from Europe!