MILLEFEUILLE OF VEGETABLES WITH AUBERGINES, COURGETTES, WHEELS OF SEMI-DRIED TOMATOES AND FRESH GENOVESE PESTO

chef

Leonardo Pellacani

Serves 1

Place a slice of aubergine on a plate as a base, then form layers by adding courgettes, wheels of semi-dried tomatoes and a slice of mozzarella. Repeat until all the ingredients are finished. Season with extra-virgin olive oil, fresh Genovese pesto and parsley. Garnish with some mixed sprouts and serve.