Emmer Casserole with Goat Cream Cheese

For the emmer casserole with goat cream cheese, line four small casserole dishes (about 180 ml capacity) with butter and breadcrumbs. Sauté the einkorn rice with butter until translucent, add water, bring to a boil, add salt and stir occasionally to prevent the mixture from sticking. Simmer until the grain mixture takes on a compact consistency, but the grain still has a slight bite. Let cool, stir in egg yolks and cheese. Beat the egg whites with a pinch of rock salt until stiff and fold into the einkorn mixture. Pour into the molds, bake in the oven at 180°C for about 20 minutes. Blanch the meadow herbs very briefly, squeeze them out, chop finely, puree with the olive oil and serve with the emmer casserole with fresh goat cheese fresh from the oven.

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