MILLE-FEUILLE WITH PEPPERS AND PASTORE DEL TIRSO
The protagonist of this recipe: Pastore del Tirso
Ingredients
4 people- Medium-sized peppers 4
- Capers 80 g
- Pastore del Tirso 180 g
- Cooked ham 80 g
- Dill leaves to taste
- Basil to taste
- Oil to taste
- Salt to taste
Method
Clean the peppers from the stalk and remove the seeds, then cut them into 4 parts and blanch them in lightly salted water to make them soft.
Heat a non-stick grill over high heat, as soon as the plate is hot, cook the peppers for a couple of minutes, adjust with table salt and as soon as they are cooked remove them from the plate.
In a bowl with plenty of oil, season the peppers and add two basil leaves broken by hand, let them rest for about 1 hour in the fridge.
Rinse the capers and divide them in half, then slice the Pastore del Tirso.
Grease a baking tray and form layers with the peppers, slices of Pastore del Tirso cheese and capers.
Repeat this step three times and complete the last layer with cooked ham and a dill leaf.
Put in the oven for 20 minutes, just enough time to melt the cheese.
Serve hot the Mille-feuille with peppers and Pastore del Tirso.
RECIPE BY: Luisa Bayre and her staff
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