Parmesan cheese millefeuille served with a vegetable brunoise and a basil, rustic tomato and Calabrian black olive sauce

Preparation method

1. To prepare the millefeuille: Sprinkle the Parmesan cheese on a sheet of baking paper with the aid of a large-diameter food ring mould to obtain the required circumference. Cook the Parmesan cheese in the microwave on maximum power for 30 seconds at a time. As soon as the Parmesan cheese has melted and started to dry out, remove from the oven and allow to cool.

   To prepare the filling: Put the ROBO Grilled Vegetable Mix in a container with the ROBO Rustic Tomatoes; season with extra virgin olive oil and fresh basil. Put the well-drained ricotta cheese in a piping bag. Put a Parmesan cheese wafer on a plate, garnish with the Grilled Vegetables Mix, seasoned Rustic Tomatoes and a few clumps of ricotta cheese, place another Parmesan cheese wafer on top and repeat the same operation as for the first layer.

   Serving suggestion: Garnish as desired with leaf salad and micro greens. Complete the dish with ROBO Armonia di Olive Nere di Calabria (Calabrian Black Olive Sauce)

2. Per la farcitura: Mettere in un contenitore il Mix di Verdure Grigliate Robo con i Pomodori Rustici Robo; condire con olio EVO e basilico fresco. Mettere in una sac-a-poche la ricotta ben asciutta. Adagiare su un piatto una cialda di Parmigiano Reggiano, guarnire con il Mix di Verdure Grigliate, i Pomodori Rustici conditi e qualche ciuffo di ricotta, sovrapporre un’altro disco di cialda al Parmigiano Reggiano e ripetere la stessa operazione fatta al primo strato.

3. Per l’impiattamento: Guarnire a piacere con foglie verdi e micro green. Completare il piatto con l’Armonia di Olive Nere di Calabria Robo.

Prepared with ROBO products