Casabufala millefeuille with smoked buffalo provola cheese
Are you ready to win over your guests with a recipe that combines the creaminess of potatoes, the strong taste of salmon and the unmistakable flavor of Casabufala smoked buffalo provola cheese?
Perfect for a tasty aperitif, an elegant buffet or to enrich your party table, the Casabufala millefeuille with smoked buffalo provola cheese are surprisingly easy to prepare and guarantee guaranteed success!
Ingredients:
For 5 millefeuilles of pure goodness, you will need:
- Potatoes: 2 medium (240 g)
- Smoked salmon: 200 g
- Smoked provola made from Casabufala buffalo milk: 200 g
- Extra virgin olive oil: to taste
- Thyme: to taste
- Fine salt: to taste
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Black pepper: to taste
Optional:
- For an extra note of creaminess, add a layer of fresh cheese spread between one layer and another.
- Instead of pepper, try sprinkling the potatoes with sweet paprika for an aromatic twist.
Procedure:
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Prepare the potatoes: to start, wash and dry the potatoes carefully. With the help of a mandolin (or a sharp knife), slice them thinly, obtaining disks about 3 mm thick. Precision here is the key to even cooking!
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Cook the potatoes: place the potato discs on a baking tray lined with baking paper. Lightly brush the surface with extra virgin olive oil, then add a pinch of salt and pepper. Bake in a preheated static oven at 180°C for about 15 minutes, or until they are lightly golden.
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Cut the Casabufala smoked provola: while the potatoes are cooking, dedicate yourself to the Casabufala smoked buffalo milk provola. Slice it and cut into pieces slightly smaller than the potato discs. Do the same with the smoked salmon.
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Assemble the millefeuille: for each millefeuille, you will need 3 slices of potatoes, about 2 pieces of Casabufala smoked provola and 2 slices of salmon. Start with a slice of potato as a base, arrange a layer of salmon on top, followed by the smoked provola. Finish with the last slice of potato.
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Finished with spices and aromas: once the whole tower has been assembled, sprinkle the surface with peeled fresh thyme for an extra touch of perfume.
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Serve and enjoy: your potato millefeuilles are ready to be enjoyed! Serve them warm to better appreciate all the flavours.
This recipe is naturally gluten-free, but we always advise you to check the label of the ingredients to make sure they are compatible with your specific needs.
Can't wait to test yourself in the kitchen?
Order yours now smoked provola made from Casabufala buffalo milk and amaze your guests with this goodness!
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