Prosciutto and eggplant mille-feuille
A beautiful dish with a layer of vegetables. Once you can prepare it, just layer it and make it a treat for hospitality.
How to make it
1
Cut eggplants into 1cm wide and zucchini into 2mm wide, lightly salt and coarsely simmer black pepper to wipe off the water.
2
Cut the onions into thin slices, slice the tomatoes into slices, and cut the mozzarella into bite-sized pieces, lightly salted and coarsely scalled black pepper.
3
Heat the frying pan, add olive oil (200ml), fry the eggplant and zucchini, then pour it on kitchen paper to drain the oil.
4
Layer eggplant, tomato, mozzarella, anchovies, basil leaves, onion, prosciutto, zucchini in the order.
5
Cut in half, serve on a plate, pour in olive oil (1 tablespoon) and you're done.
Materials 1 person
-
- Prosciutto
- 2
-
- Eggplant
- Two
-
- tomato
- 1 piece
-
- Onion
- 10g
-
- zucchini
- 40g
-
- basil
- 2
-
- Mozzarella cheese
- 1 piece
-
- Anchovies
- 1 filet
-
-
Olive Oil
Ardoino Extra Virgin - 200ml
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
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