MILLEFEUILLE OF VEGETABLES WITH AUBERGINES, COURGETTES, WHEELS OF SEMI-DRIED TOMATOES AND FRESH GENOVESE PESTO
Leonardo Pellacani
Menù Ingredients
N° 2 Melanzane alla griglia - Grilled Eggplants - TE1
N° 4 Zucchine alla griglia – Grilled Zucchini - TL1
to taste Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5
to taste Pesto alla genovese fresco (Fresh Genovese pesto) - WH0X
to taste Ruotine di pomodoro semisecche - Wheels of semi dried tomatoes - ZJ1X
to taste Mixed sprouts
to taste Parsley
70 g Mozzarella Cheese
Serves 1
Place a slice of aubergine on a plate as a base, then form layers by adding courgettes, wheels of semi-dried tomatoes and a slice of mozzarella. Repeat until all the ingredients are finished. Season with extra-virgin olive oil, fresh Genovese pesto and parsley. Garnish with some mixed sprouts and serve.
