PROVOLONE AND ROCKET SALAD

INGREDIENTS:

Provolone crackers:

150 gr. Provolone

Others:

10 ml. truffle-flavoured oil

150 gr. rocket

50 gr. black truffle

Salt flakes

Black pepper

PREPARATION:

Provolone cracker: Cut 65 gr. of Provolone cheese into irregular pieces and grate. Place a silpat on an upside-down flat oven pan. Top with a sheet of sulphur paper and the cheese. Cover with another sheet of paper, then a silpat then the bottom of another flat oven pan, so that the cheese is completely flat. Place in the oven at 170ºC (338ºF) for 2 min. Remove the top oven pan, roll with a rolling-pin, cover again with the oven pan and return to the oven for a further 5 min. Remove from the oven, leave to cool and cut into circles 15 cm in diameter, leaving the sulphur paper on.

TO SERVE:

Place the circles of Provolone in the oven at 180ºC (356ºF) for 5 min., mould while still hot and leave to cool. Carefully remove the papers so that the crackers do not break. Grate the black truffle on top, and add 10 drops of truffle-flavoured oil. Sprinkle with Provolone cheese and season with salt and pepper. Finish by placing small rocket leaves in the holes in the cheese.