Feta Parcels & Tomato Sauce
- 1 carrot
- ½ cup celery root
- 2 shallots
- 2 cloves of garlic
- 8 tomatoes
- 5 twigs of thyme
- 2 twigs of rosemary
- 2 stalks of marjoram
- 10 Tbsp. olive oil
- ⅓ cup vegetable broth
- ⅓ cup white wine
- 1⅓ cups feta
- 2 leaves of filo dough
- 2 Tbsp. honey
- ¼ cup Kalamata olives
- 1¼ cup mixed leaf salad, ready to serve
- pepper, freshly milled
- pinch of sugar
1.Heat 4 Tbsp. of the olive oil in a Fissler saute pan. Sweat the carrot, celery root, shallots and garlic.
2.Deglaze with broth and white wine.
3.Add the tomatoes. Season the complete mixture with salt and pepper.
4.Bring the sauce briefly to a boil, then allow to simmer for 45 minutes.
5.Add the thyme, rosemary, and marjoram to the tomato sauce.
6.Season again with salt, pepper, and sugar. Then allow the sauce to cool.
7.Allow the feta to drain before cutting it in half. Cut the filo dough in half lengthwise.
8.Brush dough with the remaining oil. Place a piece of feta at the lower end of each piece of dough, and drizzle with honey. Season with salt and pepper, then sprinkle with thyme and rosemary. Wrap the feta in the dough like a present.
9.Heat a Fissler nonstick pan containing no oil. Fry the feta parcels on all sides at medium heat for 5 minutes.
10.Remove and allow to drain on a paper towel.
11.Before serving, allow the olives to drain thoroughly, then add them to the salad on the plates.
12.Drizzle with the lukewarm tomato sauce and arrange the feta parcels on top.