MILLEFEUILLE OF BRESAOLA, STRACCHINO CHEESE, ROCKET PESTO, SUN-DRIED TOMATO
Ingredients for 2 Servings
Net Qty
100g PUFF PASTRY
1 EGG
160gBRESAOLA
100g FRESH STRACCHINO CHEESE
40g DRIED TOMATOES IN OIL
59g ROCKET PESTO
Qb SALT
Ingredients for 0.25 kg
Net Qty
120g ROCKET
40g shelled walnuts
40g GRANA PADANO CHEESE
70ml EXTRA VIRGIN OLIVE OIL
0.26g WHITE PEPPER
1.05g SALT
Blanch the rocket in boiling water.
Place the rocket, walnuts, cheese, oil, salt and pepper in a container.
Blend until the mixture is fluid.
Preparation
Roll out the puff pastry, cut it into squares, perforate slightly and brush with egg and salt.
Bake in the oven at 200°C for 10 minutes until cooked.
Let it cool down.
Compose the millefeuille by alternating bresaola, stracchino, sun-dried tomatoes and rocket pesto.
