Vegetables And Cheese Bricks
Recipes proposed by La Tablée des Chefs France and validated by the Rouen University Hospital
- Portions: 4
- Price: 3 euro per person
INGREDIENTS
- 10 sheets of brick
- 2 leeks (about 250-300 g)
- ½ red kuri squash (250 g)
- 1 onion
- 1 clove garlic
- Salt & pepper
- 2 tbsp cumin
- Olive oil
- 100 g cheese of your choice: mimolette, feta, comté
UTENSILS
- A cutting board
- A bowl
- Knives
- A peeler
- A pan
- A saucepan
- A scale
METHOD
- Wash all vegetables with water, drain and place in the bowl. Cut the red kuri squash into slices and then in macédoine (small cubes of about 5mm). Finely chop the onion, garlic and leeks into rounds.
- Heat the oil in a saucepan (be careful not to burn it) and sauté the chopped onion and garlic until they take a beautiful golden color. Add the chopped vegetables. Add the cumin and season with salt and pepper. Brown all the vegetables, then lower the heat and add 100 ml of water. Simmer for about 15 minutes.
- Once your vegetables are cooked, reserve them in a bowl so that they cool a little before the bricks are assembled. Grate the cheese of your choice, you will add it to the vegetable mixture, once it has cooled well. Gently peel off the brick leaves between them.
- On your clean, dry work surface, place a first sheet of brick and cut it in half. You get two half circles, take one and fold it lengthwise so that you get a long rectangular strip.
- Start by placing a tablespoon of your stuffing (vegetables and cheese) on one end of the strip. Then fold the brick by taking the corner to form an equilateral triangle (3 sides of the same length) then do the same on the opposite edge. Repeat this operation until you have only 1 cm of sheet left. Carefully close your brick by sliding the remaining piece inside the triangle. Do the same with all the leaves.
- Brown the bricks on both sides in a hot oiled skillet. You can bake them in the oven by brushing them with oil on both sides.
