Buffalo mozzarella and tomato millefeuille

Buffalo mozzarella and tomato millefeuille

Ingredients for 4 people

2 large buffalo mozzarellas from the Campania region
1 tin tomato fillets
1 bunch of basil
Extra Virgin Olive Oil
Salt, pepper and brown sugar


Wash the basil leaves, shop with a chopping knife and prepare an emulsion with the chopped basil, olive oil, salt and pepper.

Carefully drain the tomato fillets, and place then on the oven tray, previously lined with baking parchment. Drizzle with extra virgin olive oil, add salt, pepper and three tablespoons of brown sugar. Cook in the oven for half an hour at 150°.

Slice the buffalo mozzarella and layer the slices of mozzarella with the tomato fillets; garnish with the basil oil and serve.

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