Mille-feuille with buffalo mozzarella, Artichokes, Soleggiati tomatoes and Balsamic Vinegar.

chef

Leonardo Pellacani

Serve 6 

Slice the buffalo mozzarella and dry the excess water with the help of paper towel. Cut the Giudia artichokes into thin slices, then warm them up in the microwave together with the Soleggiati tomatoes. On a plate create the millefeuille  alternating a slice of mozzarella, artichokes, tomatoes and a drizzle of extra virgin olive oil, repeat the sequence three times, completing the last layer with a petal-shaped made with prosciutto . Decorate with a few drops of traditional balsamic vinegar and ground black pepper.