Drive away with green broad beans and ricotta
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Millefeuille of carasau bread
ingredients
servings
4
Carasau bread
3 pieces
Courgette
2 unit
Cherry tomatoes
250 oz
Smoked scamorza cheese
150 oz
Extra virgin olive oil
2 spoons
Salt
to taste
Oregano
to taste
second courses from Italy
Millefeuille of carasau bread
Millefeuille of carasau bread
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The millefeuille of carasau bread is a really good flan and delicate stuffing is made with zucchini, cherry tomatoes and scamorza (I preferred the sweet scamorza) but if you want we can prefer all the seasonal vegetables as long as fast cooking, excellent as a second vegetarian dish but also as a side dish or appetizer
preparation
step 1
Making the millefeuille of carasau bread is quick and easy. An hour before the composition we wash the zucchini and tomatoes, cut them both into thin slices and let them macerate in two different bowls with salt, pepper, oregano and a drizzle of oil.
step 2
Then we take a baking dish, foderiamola with wet baking paper, squeezed and slightly greased.
step 3
So let's make a layer of carasau bread, sprinkle a few drops of cold water over it, we now have a layer of zucchini, then one of cherry tomatoes and one of scamorza, cover with another carasau bread and make another layer in the same way.
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step 4
I have made three layers that is the perfect thickness. We finish with the only covering of zucchini, tomatoes and scamorza.
step 5
Spray with a little oil. We now cover the pan with a sheet of aluminum foil and bake at 200 degrees in a preheated oven. After about 10 minutes we remove the paper and continue for another 10 minutes to have a delicious outdoor crust
step 6
We just have to churn out, let cool and serve.
