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Millefeuille of pumpkin, sun-dried tomatoes and Il Cremoso with balsamic vinegar

Tempo di preparazione

20 minutes

Ideale per:

lunch and dinner

Perfetto con:

Gli ingredienti

300 g pumpkin, already cleaned
200 g dried tomatoes
20 g capers
1 clove of garlic
135 g of Cremoso al Balsamico
Salt, pepper, oil to taste.

Using a pastry cup, make circles with the squash 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 squash, sun-dried tomatoes and Cremoso all’aceto balsamico. Finish the last layer with the squash and a drizzle of oil. Et voila!