A neat recipe from my friend and medical school classmate, Ralph
Attached please find a recipe for “Millefoglie di Verdura” also know in some quarters as a “Vegetable Napoleon.”
Pat and I learned this recipe at our recent trip to Tuscany at the Torre del Tartufo cooking school. Its delicious and can either be an appetizer or light lunch. Enjoy!
Puff pastry (4 discs 3 inch diameter)
8 slices eggplant ¼ inch thick
8 slices zucchini ¼ inch thick
8 slices Scamorza, Pecorino or Gruyere cheese
4 TBSP pesto
8 slices ripe tomato ½ inch thick
Rock and fine salt
Extra virgin Olive oil ½ cup
1 garlic clove
½ cup fruit (raspberry or orange) vinegar
1 bunch chopped mint
Balsamic vinegar ¼ cup
- Brush pastry discs with water and sprinkle with rock salt and black pepper. Bake at 350 F for 12-15 minutes until brown. Once cool, slice in half to end up with 8 discs.
- Sprinkle eggplants and zucchini with fine salt. Allow to sweat (15-30 minutes). Dry with paper towels and gill them for about 2-3 minutes per side.
- Grill tomato slices for 30 seconds per side.
- Place vegetables and tomatos in a pan.
- Mix finely chopped garlic, vinegar, olive oil, chopped mint, salt and pepper and pour over vegetables.
- To assemble: Start with a pastry disc, add slice of eggplant, tomato, and zucchini, a little pesto and slice of cheese. Add another layer of eggplant, tomato, zucchini, pesto and cheese and top with pastry disc.
- Bake in oven for 2-4 minutes until cheese starts to melt or longer if you prefer.
- Drizzle with olive oil and/or Balsamic vinegar and serve.