Millefeuille of mozzarella di bufala and vegetables

by Monday, May 14, 2012

Simone Izzo of the cloisters of San Barnaba, Milan, sent me this lovely recipe: Buffalo and vegetables puff pastry. Here's how to do it…

Ingredients for 4 people: 1 pepper, 1 courgette, 1 Eggplant, 1 Head of Belgian Endive and 1 tuft of trevisana, 1 lt of tomato,

1 mozzarella di bufala campana from 500 gr, Salt, pepe, sugar, extra virgin olive oil q. b.


Cook the passed by 30 minutes by adding a tablespoon of sugar and a pinch of salt and pepper.

Sliced Eggplant, long the courgette slices and cook on griddle or in a Nonstick Skillet after seasoned with salt, pepper and oil.

Cut into medium-sized strips of peppers and 4 The cloves trevisana and belga,

toss with salt, pepper and oil and cook in the oven at 200° for 15 minutes, Turning from time to time.

Slice the mozzarella and place the slices in a colander for about ten minutes to remove excess serum.

Create then a turret alternating a slice of mozzarella on each type of vegetable. Heat in microwave for 20 "to cool the mozzarella.

Pour a couple of tablespoons of tomato soup, hot or cold as desired, in a deep dish and place the puff pastry.

Garnish with chopped parsley.

Chef's Council: the mozzarella di bufala campana "paestum" sweet and delicate taste is the most recommended for this dish.

In season try replacing the pepper with a couple of stir-fried cheese!


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