MILLEFEUILLE OF PARMESAN WITH HERBS, ARTICHOKE AND IBERICO BACON

INGREDIENTS (serves 4):

Artichokes:
12 artichokes
1 l. water
3 sprigs parsley
Salt and pepper
1.5 l. olive oil

Millefeuille of Parmesan:
1 chunk Parmesan from next to the rind

Herbs:
8 leaves of baby rocket
4 sprigs of baby watercress
4 leaves of baby beetroot
4 leaves of fine escarole
4 leaves of coriander
4 leaves of basil
4 leaves of dill

Iberico bacon:
8 slices cured Iberico bacon sausage

Hazelnuts:
8 hazelnuts

Others: 
Roasting juices
Artichoke chips

PREPARATION:

Artichokes: Trim the artichokes and place in a pan with the water, parsley and salt. Cook for about 12 min., then drain and crush in the robot. Beat with a little olive oil until smooth and season with salt and pepper.
Millefeuille of Parmesan: Heat a chrome sheet to nº3. Rub with the Parmesan, forming a thin layer. Leave to dry for 2 sec., then use a very thin pallet knife to scrape off. Set aside.
Herbs: Wash and set aside.
Bacon sausage: Cut into thin wafers and cover with a slice of Parmesan. Wrap and set aside on sulphur paper.
Hazelnuts: Grate finely.

TO SERVE:

Place a little artichoke purée on the base of the plate and to one side. At the centre, place a thin slice of Parmesan and top with artichoke chips, followed by the bacon slices with Parmesan. Repeat, forming a millefeuille. Finish with the grated hazelnuts and the roasting juices.