Lettuce Pasta Wrap

Separate leaves from the lettuce (same number as lasagna leaves, the rest can be used for lettuce). In a large baking bowl, have ice cubes and water ready. In a large frying pan, bring water to a boil. Season lightly with salt and blanch the lettuce leaves for one minute. Remove with a slotted spoon and rinse in the baking bowl until ice cold. Place on kitchen towel and remove ribs. Do not pour away blanching water.

Let the blanching water bubble up again. Separate the lasagna sheets from each other and place them briefly in the hot blanching water to make them pliable. Lift them out and place them on the kitchen towel. Keep the blanching water.

For the white rolls, fold half of the lettuce leaves (pick the smallest leaves) to lasagna sheet size and place on top of the pasta sheets. For the green rolls, place one pasta leaf on top of each of the remaining lettuce leaves. Fold any protruding lettuce around the leaves. Roll up tightly and secure well with a wooden stick.

For the sauce, chop the shallot very finely. Clean the hats of the chanterelles with a brush, scrape the stems with a kitchen knife and cut freshly at the bottom. Cut larger mushrooms in half lengthwise. Drain tomatoes on kitchen roll and cut into thin strips. Strip the oregano leaves from the stalks.

(Up to here the whole thing can be prepared a little in advance) Blanching water one more time.

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