Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 4 | sheets of carasau bread or 8 sheets of filo pastry |
| 250 g | Sterilgarda ricotta |
| 80 mL | Sterilgarda Cooking Cream |
| 2 | zuchinis |
| 1 | Eggplant |
| 1 | red pepper |
| 3 tablespoon | extra virgin olive oil |
| 1 cloves | of garlic |
| to taste | salt |
| to taste | pepper |
| to taste | Fresh thyme or basil |
| 1 tablespoon | balsamic vinegar |
Preparation
- Cut the vegetables into thin slices and grill them on a very hot griddle.
- Transfer them to a bowl and season with oil, garlic, balsamic vinegar, salt, and pepper. Let them simmer for a few minutes.
- Mix the Sterilgarda ricotta with the Sterilgarda cream and the aromatic herbs until you obtain a smooth and homogeneous cream.
- Crisp carasau bread or filo pastry in the oven at 180°C for a few minutes.
- Assemble the millefeuille by alternating layers of crunchy base, ricotta cream, and vegetables.
- Finish with a drizzle of oil and a few fresh leaves.
Finely chop the onion, chilli and coriander. Then take the avocado, cut it in half and remove the stone. Using a spoon, extract the pulp and place it inside ...
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