Millefoglie with buffalo mozzarella cheese, artichokes, soleggiati and balsamic vinegar.
400 g Buffalo mozzarella cheese
to taste black pepper
6 slices Ham
Slice the buffalo mozzarella and dry it between two blotting papers.
Slice the Giudia style artichokes.
Warm up the artichokes and the Soleggiati in the microwaves.
Millefoglie preparation: make a layer of buffalo mozzarella cheese, of artichokes, of Soleggiati and add a drop of oil.
Repeat the succession of the layers three times.
End with a layer of rolled cooked ham.
Decorate with some balsamic vinegar and a sprinkle of extra virgin olive oil.
Chef Leonardo Pellacani