Chicken breast with honey lemon and vegetables
starters from Italy
Millefoglie of tomatoes on balsamic and pesto stencils
Millefoglie of tomatoes on balsamic and pesto stencils
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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
preparation
step 1
Cut the sliced tomatoes about 3 mm, as circular as possible. Put them to dry on absorbent paper.
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.
step 3
Shake well in order to mix the ingredients as much as possible. Put in the refrigerator to rest.
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.
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)
step 6
Bake it all at 180 ° for about 25 minutes.
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.
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).
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.