I tried to recreate a dish here. Or actually a combination of two. One was a heated tomme de Rougement* drizzled with truffle oil I once had when skiing in Gstaad (even the mountain-top restaurants are a bit fancy there) and the other was the lukewarm lentil salad with baked goat cheese they serve at the restaurant Ringgenberg in Berne. I admit that visually, my concoction wasn't all that. When I took the picture, I wondered whether I should even write about this in the blog. But it tasted so finger-licking good that I decided to do a post anyway. After all, the inner values count, don't they?
Fried raw-milk tomme on lentil and rocket salad (serves 1)
- one raw milk tomme
- 1 tablespoon olive oil
- 1 teaspoon truffle oil
- 50g red lentils
- 1 handfull of rocket
- a little balsamic vinegar, olive oil, salt and pepper
* Tomme de Rougement is a heavenly raw-milk cheese made in the fromagerie in Rougement, a small village near the famous skiing resort of Gstaad. You can of course use any other good-quality raw milk cheese. Be warned, though: the combination of the strong-tasting cheese with the truffle oil is very pungent and powerful. Not for the faint-hearted or rather faint-taste-busted.