Vegetable and Parmasan Millefoglie

Vegetable and Parmasan Millefoglie
 
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by Piccolo Chef

 
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Ingredients

Ingredients
Method
 
  • Parmasan cheese finely grated
  • 1 Marrow
  • 1 Aubergine
  • 2 Carrots
  • 2 Slices Parmaham
  • 2 Leafs basil
  • 1 Tomato
  • Origano
On a slipat make 4 rectangles of 6x12 cm with the parmasan with the thickness of 2mm.
Place in the oven with the temperature of 160 celsius and cook until golden brown. Take out and leave to cool, with a palate knife gently lift them up from the silpat. Slice the aubergine, carrots and the marrow at 2mm thickness and grill them. Grill also the Parmaham and fry the basil. Deseed the tomato and cut into diamonds for the garnish. Plate beginning with the Parmasan biscuit then aubergines, carrots and marrows. Repeating till the top. Garnish with the Parmaham, the fried basil, four tomato diamonds and four aubergine cubes. Finish with some oregano powder. Serve with a good quality extra virgin olive oil.

Vegetable and Parmasan Millefoglie

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alt

This recipe was uploaded by Piccolo Chef

 
 

Method


On a slipat make 4 rectangles of 6x12 cm with the parmasan with the thickness of 2mm.
Place in the oven with the temperature of 160 celsius and cook until golden brown. Take out and leave to cool, with a palate knife gently lift them up from the silpat. Slice the aubergine, carrots and the marrow at 2mm thickness and grill them. Grill also the Parmaham and fry the basil. Deseed the tomato and cut into diamonds for the garnish. Plate beginning with the Parmasan biscuit then aubergines, carrots and marrows. Repeating till the top. Garnish with the Parmaham, the fried basil, four tomato diamonds and four aubergine cubes. Finish with some oregano powder. Serve with a good quality extra virgin olive oil.
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