Vegetables millefeuille
Monica Copetti
Menù Ingredients
12 Slices Smoked Scamorza
6 Slices Tuscan Bread
Serve 6
Brush the slices of tuscan bread with extra virgin olive oil and toast them for few minutes in the oven at 220 °C. On a sheet pan lined with parchment paper we start to create the mellefeuille: 1 slice of eggplant, 1 slice of scamorza and then the tomato wheels, repeat the sequence of ingredients to create 2 layers for each portions. Bake the millefeuille at 200 °C for about 5 minutes until the scamorza cheese has melted. Place the millefeuille on a plate with a drizzle of Pesto and some cracked pepper. Serve with the slices of toasted bread.
