Servings:
4
Prep time:
20
Cooking time:
10
INGREDIENTS
- - 150 g of carasau bread
- - 700 g zucchini
- - 16 tomato confit
- - 70 g pine nuts
- - Extra-virgin olive oil
- - salt
- - basil
INSTRUCTIONS
- Slice the zucchini lengthwise to a thickness of about half a centimeter. Bake on a plate for 4 minutes per side, just salt
- Toast the pine nuts in a thick-bottomed pan so the get colored evenly. Once lukewarm, whisk them together with 6 tablespoons of olive oil, 12 tablespoons of water and a pinch of salt until you obtain a smooth cream
- Build the millefoglie in 4 dinner plates: cover with a piece of bread carasau, arrange zucchini, tomato confit and with some cream. Repeat the process for all the layers. Garnish with a few basil leaves and serve immediately
