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Millefeuille of pumpkin, sun-dried tomatoes and “Il Cremoso Aceto Balsamico”

Preparation time

20 minutes

Ideal for:

lunch and dinner

Perfect with:

The ingredients

300 g pumpkin, already cleaned
200 g dried tomatoes
20 g capers
1 clove of garlic
135 g of “Il Cremoso Aceto Balsamico”
Salt, pepper, oil as needed.

Using a pastry cup, make circles with the pumpkin and boil them in salted water for 6 to 8 minutes, until cooked but not soft.
Season sun-dried tomatoes with capers, garlic, and oil.
Now prepare the millefeuille: alternate layers of pumpkin, sun-dried tomatoes and il Cremoso. Finish the last layer with the pumpkin and a drizzle of oil. Et voila!