Millefoglie with buffalo mozzarella cheese, artichokes, soleggiati and balsamic vinegar.

Millefoglie with buffalo mozzarella cheese, artichokes, soleggiati and balsamic vinegar.

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

Chef Leonardo Pellacani

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