Chestnut Forest a Modern Tiramisu by Laura Cassai
This was the dish I created alongside the ‘Quail, pine mushrooms, chestnuts and polenta’ recipe on M...
8 sucrine (little gem or baby cos) lettuces
150 g sun-dried tomatoes in oil
500 ml vegetable stock
12 mint leaves
1 tsp cracked pepper
80 g butter
Halve the sucrine lettuces.
Arrange the lettuces in the baking dish. Wedge sun-dried tomatoes between the lettuces, pour in the vegetable stock and season with salt and pepper.
Dot the top with small knobs of butter and bake, uncovered, for 15 minutes. Add the mint leaves, cover with aluminum foil and bake for another 5 minutes.
1 baking dish
1 sheet foil
1 chopping board
Credits: Images and recipes from One Knife, One Pot, One Dish Stéphane Reynaud, Murdoch Books, RRP $39.99 Photography by Marie Pierre Morel.