Millefoglie Pastry with Tuna, Peppers and Potatoes

Ingredients for 4 servings:

1 red pepper
1 yellow pepper
2 big potatoes (yellow skinned)
1 x 200g jar of CALLIPO TUNA FILLETS in olive oil
160g “primo sale” cheese (Italian sheep milk cheese)
100g flour
4 basil leaves
Extra virgin olive oil (t.t.)
Salt and pepper (t.t.)

 
 

Method:

Cut the peppers into quarters and thinly slice the potatoes. Season and leave to stand for half an hour.
Cube the ‘primo sale’ cheese and drain the CALLIPO TUNA FILLETS.
Fry the pre-floured vegetables.
Arrange the dish by alternating layers of vegetables with the tuna fillets and the cheese.
Bake in the oven at 180°C for 15 minutes. Serve with the basil leaves.

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