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Cheese balls with vegetable spaghetti
1/ Stone
the olives and mince them.
2/ Mix the fresh goat's cheese
with the square of soft white cheese, add half the minced olives
and the minced fillet of anchovy, add a drop of olive oil.
Prepare the balls using this mix.
3/ Refrigerate. Chop the leaves
of basil.
4/ Thinly grate the sbrinz.
5/ Mix the fresh square of
ewe's cheese, add the sbrinz and the chopped basil. Add salt
and pepper. Make the balls using this mix and refrigerate.
6/ Grate the mimolette, chop
the dill, mix together with garlic cheese. Add pepper and make
balls.
7/ Peel the daïkon and the
carrots, wash and wipe the cucumber, cut these vegetables into
spaghetti using a ROUET and the thinnest julienne cutting block.
8/ Prepare the sauce, mix the
yoghurt with the mustard and olive oil, add the juice clove
of garlic. Season the vegetable spaghetti with the sauce and
place on a large platter. |
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9/ Roll
the balls with the olives in the remaining chopped olives
and place all the balls on the vegetable spaghetti.
Serve refrigerated.
- For mimolette balls : 150 gr of fresh
garlic cheese, 100 gr of mimolette, 6 brins of dill
- For basil balls : 150 gr of fresh ewe's cheese, 1 square
of fresh soft white cheese, 80 gr of sbrinz (Swiss cheese),
15 gr of basil, pepper
- For the sauce : 2 dl of liquid yoghurt, 1 soup spoon of olive
oil, 1 tea spoon of strong mustard, 1 clove of garlic, salt,
pepper.
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