Millefoglie of carasau bread, mozzarella cheese, variegated radicchio and tomato
Ingredients for 2:
- P.G.I. Radicchio Variegato di Castelfranco, by Insal’Arte
- Carasau bread
- 150g of buffalo mozzarella
- 1 tomato (cuore di bue)
- Salt and pepper
- Truffled oil
An idea for an alternative, fresh appetizer that enhances the products of our Italian culinary tradition: millefeuille of carasau bread, mozzarella, variegated radicchio and tomato.
Cut the mozzarella and the tomato into slices and let them drain for about 30 minutes. Break the carasau bread into more or less regular squares of about 10 cm. Part of the millefeuille alternating the carasau bread with the Variegated Radicchio of Castelfranco I.G.P., the tomato seasoned with oil, salt, pepper and oregano, an olive cut into slices and mozzarella. Finish with the tomato and mozzarella and lastly a little truffle oil. Bake for 10 minutes at 150 ° C (the mozzarella should not melt completely and the millefeuille should be lukewarm). An advice. if you have fresh basil, add a few leaves.