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Millefoglie of tomatoes on balsamic and pesto stencils

ingredients

servings

2

Chili pepper

to taste

Hemp seeds, peeled

to taste

Pesto

1 teaspoon

Pepper

to taste

Iodized salt

to taste

Provence herbs

5 grams

Honey

1 spoon

Mustard

1/2 spoon

Cream of balsamic vinegar

15 grams

Extra virgin olive oil

3 spoons

Buckwheat pasta

20 grams

Spelled pasta

20 grams

Garlic

1 wedge

Black tomatoes

1 unit

Red tomatoes

1 unit

Yellow tomatoes

1 unit

Salad tomatoes

1 unit

starters from Italy

Millefoglie of tomatoes on balsamic and pesto stencils

Millefoglie of tomatoes on balsamic and pesto stencils

vegetarian with gluten with lactose with nuts source of C vitamins with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Millefoglie of tomatoes on balsamic and pesto stencils

In this first flat-work I wanted to balance the red tomato round with brilliant and green diagonal lines, and pearls that reconciled preparation-composition

Millefoglie of tomatoes on balsamic and pesto stencils step 1

step 1

Cut the sliced ​​tomatoes about 3 mm, as circular as possible. Put them to dry on absorbent paper.

Millefoglie of tomatoes on balsamic and pesto stencils step 2

step 2

In the meantime take care of the vinaigrette: in a shaker, combine oil, cream of balsamic vinegar, honey, mustard, a pinch of salt and pepper, the herbs of Provence.

Millefoglie of tomatoes on balsamic and pesto stencils step 3

step 3

Shake well in order to mix the ingredients as much as possible. Put in the refrigerator to rest.

Millefoglie of tomatoes on balsamic and pesto stencils step 4

step 4

On a plate covered with oven paper, form the two millefogli of tomatoes, helping you with a coppapasta: put a yellow layer, spin it with vinaigrette, one red and so on.

Millefoglie of tomatoes on balsamic and pesto stencils step 5

step 5

Cover the last layer with the remaining vinaigrette and herbs. On the plaque, also place the head of garlic upside down (do not clean it, but be careful to cut the tip a bit so you can rest)

Millefoglie of tomatoes on balsamic and pesto stencils step 6

step 6

Bake it all at 180 ° for about 25 minutes.

Millefoglie of tomatoes on balsamic and pesto stencils step 7

step 7

Meanwhile, prepare the two pastries: cook them to the tooth in two separate pots, crumble them well, place them only with a spin of oil and keep aside.

Millefoglie of tomatoes on balsamic and pesto stencils step 8

step 8

Before removing the millefoglie from the coppapasta and drizzle, let them rest a nice apple (otherwise they will release water on the dish).

Millefoglie of tomatoes on balsamic and pesto stencils step 9

step 9

Apply with the millet of tomatoes, a strip of balsamic cream, a pesto brush, the two pasta, the hemp seeds and chili powder.

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