PARMIGIANO REGGIANO MILLE-FEUILLE with Prosciutto di Siena, Semi-dry Cherry Tomatoes and Caciotta cheese
One of the world’s most beloved and indulgent desserts was born in France in the 17th century and has a truly poetic image hidden in its name: the “thousand leaves” of this famous dessert are layers of delicate, flaky puff pastry, irresistible when filled with creams, preserves, jams and fresh fruit. Like every legendary recipe, it has inspired imitations and tributes, as well as some surprising reinterpretations. Its much more recent savory version has given professional chefs and passionate home cooks endless opportunities to explore new combinations of flavors and textures. Savory mille-feuille has even made its way into the world of food design , thanks to a celebrated recipe by chef Martín Berasategui that became a true icon of modern cuisine.
Today’s recipe is our Parmigiano Reggiano Mille-Feuille with Prosciutto di Siena, Semi-dry Cherry Tomatoes and Caciotta, where every ingredient becomes part of the architecture, bringing not only flavors and aromas to the plate, but also shapes and colors. Parmigiano Reggiano crisps first won over fine dining restaurants, but their genuine simplicity soon brought them into home kitchens and onto our tables. In just a few minutes, you can create delicious, crispy rounds to enjoy on their own or use as the foundation for creative and original dishes. The combination of Prosciutto di Siena, Semi-dry Tomatoes and Caciotta comes together in no time, but it creates a dish whose memory will linger long after the last bite.
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
300 g of Parmigiano Reggiano DOP 24 Months Emilia Food Love
200 g of Prosciutto di Siena Toscana Food Love
150 g of Semi-dry Cherry Tomatoes Emilia Food Love
120 g of Caciotta cheese Emilia Food Love
Fresh basil
Method
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Cut several squares of parchment paper, approximately 6 inches on each side. Place the first square on a hot skillet and add a generous tablespoon of the grated Parmigiano Reggiano to the center.
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Using the back of a spoon, spread the cheese into a circle about 8-10 cm (3 to 4 inches) in diameter. Cook over medium heat for about 2 minutes, until the Parmigiano Reggiano has melted and begins to turn golden brown. Remove the parchment paper from the skillet.
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Let the cheese crisp cool completely before carefully removing it from the parchment paper. Repeat until you have used all the grated Parmigiano Reggiano.
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Slice the Caciotta into very thin shavings, then start assembling the first mille-feuille. Place one cheese crisp on a plate, followed by a slice of Prosciutto, a few shavings of Caciotta and some Semi-dry Tomatoes.
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Place a second cheese crisp on top and repeat the layers. You can make two or three layers, depending on your preference.
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Serve topped with another slice of Prosciutto and a few fresh basil leaves.
Tip
You can also fill these savory mille-feuille with other vegetables preserved in oil, such as our Red Onions, Grilled Zucchini or Grilled Eggplant Emilia Food Love.
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