Lamb's lettuce in a Parmesan basket

Ingredients for 4 servings:

• 400 g Parmesan, grated
• 300 g lamb’s lettuce, alternatively other small-leaf lettuce varieties
• 4 tbsp pine nuts
• 1 tbsp sugar
• 6 tbsp olive oil
• 6 tbsp balsamic vinegar
• 2 tbsp sweet vermouth (e.g. Cinzano)
• 1 tsp basil, finely chopped (fresh or dried)
• pepper
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with caramelized pine nuts

To prepare the Parmesan baskets, heat a non-stick pan to medium heat. Add an amount of Parmesan cheese equal to the number of servings and spread it with the back of a spoon so that a round surface approximately 20 to 25 cm in diameter is completely covered to a depth of about 4 mm. Let the cheese melt. As soon as the cheese begins to bubble, remove the pan from the heat immediately. Let it cool for a few minutes until the Parmesan flatbread can be easily removed from the bottom of the pan using a spatula. While the Parmesan flatbread is still warm, form it into a basket over an upturned glass (approx. 8 to 10 cm in diameter) and let it cool. To prepare the caramelized pine nuts, heat a pan or saucepan until very hot. Add the sugar and pine nuts. Toast, stirring and turning constantly, until the sugar caramelizes slightly. Remove from the heat and let it cool, continuing to stir. Once cooled, lightly hit the kernels with a spoon to prevent them from sticking together. Combine all the dressing ingredients and mix well. Rinse the lamb’s lettuce thoroughly under running water, then let it dry briefly. Arrange a Parmesan basket on each plate for each serving, place the lettuce inside, and pour the dressing over it. Finally, scatter the caramelized pine nuts on top. Serve with light, briefly roasted meat.