melon, feta and pesto for a millefeuille
One of my summers' best
off, is the carpaccio
de melon, féta et basilic I created 4 years ago! And also the verrine version with the melon soup. 
Here is the millefeuille version with a feta palet made with agar agar. To reinforce the basil taste, I have added some basil pesto. Without the pecorino cheese. Just perfect.
Millefeuille
de melon, féta au pesto
Melon, feta and pesto millefeuille
For 2
1 Cavaillon melon
100g sheep feta
10 cl of oat cream
2 g of agar agar
a dozen of basil leaves
2 teaspoons of
pesto (without the pecorino cheese)
fruity olive oil
A little in advance. At least 1 h.
In a small
saucepan, heat the oat cream. Add the
feta crumbled. And then the agar agar. Heat for
2 minutes. Pour in a flexible mold. Here in square one. Or
in round footprints the size of your cookie cutters. Chop the basil
and spread it on the preparation. Cover with
plastic wrap and refrigerate for at least 1 hour.
Cut the melon in
two, then into thin slices
with a knife or a mandolin.
Carefully unmold and cut the feta to the
size of the circles.
On a plate, place a circle and make a layer of
melon.
Add feta pallet then a layer of melon, feta and again finish with
pieces of melon arranged as a flower.
Add a teaspoon of
pesto on top.
Repeat for the second one.
Sprinkle with olive oil and serve.
Commentaires sur melon, feta and pesto for a millefeuille
Bonjour
Des recettes issues de «LA CUISINE POUR TOUS» de Ginette MATHIOT, publiées en 1955, rassemblées sur un petit site tout à fait désintéressé:
http://www.sapide.fr/
Merci d’y jeter un coup d’œil et de le faire connaître si vous le jugez utile.
Bien à vous
G.
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