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.
Rub the beetroots to remove any soil residues and cut them in half.
Place them in a pot with salted water and cook until they become tender.
Drain, peel, and cut them into round slices about 1 cm thick.
Cut the primo sale cheese with a pastry cutter to the same size as the beetroot slices.
Rinse the prawns and cut them into pieces. Season with lemon juice and let rest.
Assemble the millefeuille by alternating slices of beetroot, discs of primo sale, and prawn tartare.
Garnish with mint leaves, a drizzle of EVO oil, and a sprinkle of salt.
It is recommended to store in the refrigerator and consume within 2 days.
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.
Italia, Campania
| 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 |
