Preparing the lettuce

Clean and wash the lettuces and pluck off the large leaves. Put the remaining lettuce leaves in a pan with butter. Add the salt and icing sugar and mix with the pine nuts and tomatoes. Shake well. Deglaze with the vinegar and add the vegetable stock. Heat the pan for 10 minutes at 160 °C. Remove the leaves from the pan and leave to drain in a sieve (catching the liquid). Lay the large leaves on a piece of tin foil. Chop the remaining leaves small and season with the salt, sugar and olive oil. Distribute the mixture onto the lettuce leaves and roll up. Thicken the liquid saved from draining the leaves with the butter and pour onto the braised lettuce.

Preparing the sun-dried tomatoes

Blanch, peel and quarter the tomatoes. Remove the seeds and lay the filets on a steel baking tray. Season with Fleur de Sel, garlic, basil and pepper. Sprinkle with olive oil and either leave in the sun to dry, or dry in the oven for around 1.5 to 2 hours at 80 °C.

Cooking level for the sun-dried tomatoes

With pre-heat1.5 to 2 hours | hot air setting at 80 °C