CREATIVE

MILLE-FEUILLE WITH PEPPERS AND PASTORE DEL TIRSO

EASY | 60 minutes

Ingredients

4 people
  • Medium-sized peppers 4
  • Capers 80 g
  • Pastore del Tirso 180 g
  • Cooked ham 80 g
  • Dill leaves to taste
  • Basil to taste
  • Oil to taste
  • Salt to taste

Method

1

Clean the peppers from the stalk and remove the seeds, then cut them into 4 parts and blanch them in lightly salted water to make them soft.

2

Heat a non-stick grill over high heat, as soon as the plate is hot, cook the peppers for a couple of minutes, adjust with table salt and as soon as they are cooked remove them from the plate.

3

In a bowl with plenty of oil, season the peppers and add two basil leaves broken by hand, let them rest for about 1 hour in the fridge.

4

Rinse the capers and divide them in half, then slice the Pastore del Tirso.

5

Grease a baking tray and form layers with the peppers, slices of Pastore del Tirso cheese and capers.

6

Repeat this step three times and complete the last layer with cooked ham and a dill leaf.

7

Put in the oven for 20 minutes, just enough time to melt the cheese.

8

Serve hot the Mille-feuille with peppers and Pastore del Tirso.

RECIPE BY: Luisa Bayre and her staff

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