Millefeuille of buffalo mozzarella from Campania and vegetables
Having buffalo mozzarella at home means being able to indulge in a wide variety of dishes, from appetizers to first courses, from second courses to side dishes. Today we offer you an original and genuine recipe, perfect for surprising your guests perhaps on the occasion of a home-made dinner. This is the millefeuille of buffalo mozzarella from Campania and vegetables.
Ingredients for 4 people:
-400 gr of Mozzarella di Bufala Campana
-4 courgettes
-100 g of raw ham
-salt to taste
-basil
Preparation
First, cut the mozzarella into slices and put it to drain in a colander, so that it loses some of its liquid. Meanwhile, also slice the courgettes, possibly all of the same thickness (about half a centimeter), and cook them on a well-heated griddle. Then place them in a container, salt them and cover them with a drizzle of oil.
Now that all the ingredients are ready, take a plum cake mold, sprinkle the bottom with a drizzle of oil and proceed with the first layer of courgettes, overlapping them slightly so that there are no empty spaces. Once the courgettes are arranged, start with the layer of raw ham, and then place the buffalo mozzarella from Campania on top. Repeat this operation twice, closing – as you started – with a layer of courgettes. Compact everything, applying pressure with your hands, then place the mold in the preheated oven at 140° for 15 minutes. You can also prepare your millefeuille of buffalo mozzarella from Campania and vegetables the day before and keep it in the fridge, then cook it the next day. The result is guaranteed: trying is believing!
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