Delicious savory mille-feuille with red beetroot, primo sale cheese and prawn tartare. A creative and refined dish, perfect as an appetizer or a light main course.
Rub the beetroots to remove any traces of soil and cut them in half.
Place them in a pot with salted water and cook them until they become tender.
Drain them, peel them and cut them into round slices about 1 cm thick.
Cut the primo sale cheese into discs using a round cutter of the same size as the beetroot slices.
Rinse the prawns and cut them into pieces. Season with lemon juice and let rest.
Assemble the mille-feuille by alternating beetroot slices, discs of primo sale and prawn tartare.
Decorate with mint leaves, a drizzle of extra virgin olive oil and a sprinkle of salt.
Excellent served as an appetizer or as a light main course. It is recommended to store in the refrigerator and consume within 2 days. Great paired with a fresh white wine.
Italia, Campania
| Energy (kcal) | 100.75 |
| Carbohydrates (g) | 1.29 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 5.65 |
| of which Saturates (g) | 3.53 |
| Protein (g) | 10.6 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.43 |
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