
Creative Savory Millefeuille
Delicious savory millefeuille with red beetroot, primo sale cheese, and prawn tartare. A creative and refined dish, perfect as an appetizer or a light main course.
Ingredients
- Beetroot
11 - Primo sale caseificio val d’apsa
200g200g - Prawns
44 - Lemons
22 - Evo oil
50g50g - Mintto taste
- Saltto taste
Preparation
- STEP 1 OF 7
Rub the beetroots to remove any soil residues and cut them in half.
- STEP 2 OF 7
Place them in a pot with salted water and cook until they become tender.
- STEP 3 OF 7
Drain, peel, and cut them into round slices about 1 cm thick.
- STEP 4 OF 7
Cut the primo sale cheese with a pastry cutter to the same size as the beetroot slices.
- STEP 5 OF 7
Rinse the prawns and cut them into pieces. Season with lemon juice and let rest.
- STEP 6 OF 7
Assemble the millefeuille by alternating slices of beetroot, discs of primo sale, and prawn tartare.
- STEP 7 OF 7
Garnish with mint leaves, a drizzle of EVO oil, and a sprinkle of salt.
General Information
Storage notes
It is recommended to store in the refrigerator and consume within 2 days.
More information
Great to serve as an appetizer or a light main course. It is recommended to store in the refrigerator and consume within 2 days. Excellent paired with a fresh white wine.
Origin
Italia, Campania
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 76.52 |
Carbohydrates (g) | 2.33 |
of which Sugars (g) | 2.33 |
Fat (g) | 4.32 |
of which Saturates (g) | 0.62 |
Protein (g) | 6.83 |
Fiber (g) | 0.68 |
Sale (g) | 6.42 |
- Proteins6.83g·48%
- Carbohydrates2.33g·16%
- Fats4.32g·31%
- Fibers0.68g·5%