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.
Wash the radicchio and spinach and blanch the spinach. Cut the spinach and radicchio into thin strips. Clean the shallot and chop it not too finely. Brown ...
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