Iceberg cheese rolls

05899 CHEESE ICEBERG ROULADES INGREDIENTS for 4 PERSONS 600 g of potatoes, 4 tablespoons of olive oil, 15 cl of milk 6 tablespoons chopped herbs (chives, parsley, cilantro), chopped 2 cloves garlic, 8 large leaves of iceberg lettuce, 16 sprigs chives for the filling: 40 g of walnuts, 200 g of ricotta, a clove of garlic, 2 tablespoons chopped chives, 4 tablespoons olive oil, 200 Billy g of goat's cheese, 2 tablespoons chopped basil, 40 g of pine nuts, salt and pepper wash the potatoes and cook for 20 minutes peel them and cut them into rings.

Put them in a bowl and season with olive oil, milk, chopped herbs, chopped garlic, salt and pepper.

Stir and let cool for 30 minutes at room temperature.

Wash and dry the salad leaves.

Prepare two fillings: nuts, chopped and the clove of garlic.

Mix the ricotta with 1/2 clove of chopped garlic, chives, chopped walnuts, 2 tablespoons oil, salt and pepper.

Mix the goat cheese with basil, pine nuts, the other half of the minced garlic clove, 2 tablespoons oil, salt and pepper.

Spread the salad leaves on work surface and spread a filling in the middle of the leaves and the other 4 filling in the remaining salad leaves.

Roll them up and fix them with 2 sprigs of chives.

Served fresh, with the cold potato salad.