Serves 8:
8 vine leaves, cos lettuce leaves or chicory leaves
1 small bunch of parsley
6 or 7 basil leaves
1 garlic clove
300 g cheese (preferably an alpine summer cheese)
1 cup Parmesan
250 g dried breadcrumbs
3 eggs
2 tsp white flour
grated nutmeg
salt and pepper
Finely chop the parsley, basil and garlic clove. Cut the cheese into small flakes. Mix all the ingredients together. Lastly, sieve the flour over the mixture. Place a mound of mixture on each vine or lettuce leaf, close and tie with kitchen twine. Cook the parcels in boiling water for 10 minutes then drain. Cut the parcels into 1-cm slices then drizzle some oil and a few drops of vinegar over them. Alternatively, drizzle melted butter over them and finish with a sprinkling of Parmesan.