For the pesto, mix the garlic, basil, rocket, pine nuts, Parmesan and olive oil finely.
Toast the chanterelles in a saucepan with truffle butter and a little olive oil. Finely chop the spring onions and add to the chanterelles. Season with salt, pepper and balsamic vinegar. Add chopped parsley. Stir in a spoonful of pesto and thicken with panko crumbs.
Melt the butter lard, brush the filo dough (Yufka dough) with it, put a line of filling from the chanterelles on the dough and roll it into a cigar. One cigar is required per person. Bake at 200 degrees for 10 minutes.
Cut the lettuce in half and fry it on the grill plate with the cut surface facing down.
Caramelize the walnuts with a little sugar in the pan.
Prepare the dressing from champagne vinegar, olive oil, salt and pepper. Halve the grapes and add to the dressing.
Cut the burrata in half and flame the cut surface.
Fan out the salad on the plate and marinate with the dressing. Create the burrata, spoon 3 pieces of pesto with it. Cut off the tips of the cigar, brush with melted butter and place on the burrata. Garnish with a leaf of rocket.
9 Image rights: Wiesegenuss