Nutrition Facts
4 servings
4
Recipe for Spinach Millefeuille with Crispy Ham and Burrata
To try: this recipe for spinach millefeuille, crunchy raw ham, and burrata.
Ingredients
100 Sliced raw ham
120 Burrata
50 Walnut kernel from Grenoble
1 Thyme
1 clove Garlic
1 Olive oil
1 Flower of salt
Directions
1
Pour a drizzle of olive oil in a pan and sauté half of the spinach a few leaves at a time until golden.
2
Place the leaves on parchment paper and dry them in the oven at 50°C for 1 hour to achieve crispy leaves.
3
Dry the slices of cured ham in the same pan. Let them cool until crispy.
4
In an oven at 170°C, toast the nuts for 10 minutes.
5
Cut the bread into approximately 1 cm cubes. Toast them in a pan with olive oil, crushed garlic, and a sprig of thyme. Once golden, remove from the pan and let cool to room temperature.
6
On a plate, place a teaspoon of burrata in the center. Top it with a crispy leaf of spinach, fresh spinach leaves, and slices of crispy ham.
7
To finish, repeat the operation to create a layered pastry. Season with fleur de sel, and arrange a few walnuts and croutons around.
Ingredients
Ingredients
100 Sliced raw ham
120 Burrata
50 Walnut kernel from Grenoble
1 Thyme
1 clove Garlic
1 Olive oil
1 Flower of salt
Directions
Directions
1
Pour a drizzle of olive oil in a pan and sauté half of the spinach a few leaves at a time until golden.
2
Place the leaves on parchment paper and dry them in the oven at 50°C for 1 hour to achieve crispy leaves.
3
Dry the slices of cured ham in the same pan. Let them cool until crispy.
4
In an oven at 170°C, toast the nuts for 10 minutes.
5
Cut the bread into approximately 1 cm cubes. Toast them in a pan with olive oil, crushed garlic, and a sprig of thyme. Once golden, remove from the pan and let cool to room temperature.
6
On a plate, place a teaspoon of burrata in the center. Top it with a crispy leaf of spinach, fresh spinach leaves, and slices of crispy ham.
7
To finish, repeat the operation to create a layered pastry. Season with fleur de sel, and arrange a few walnuts and croutons around.
Notes
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