Millefeuilles with carrot and Graubünden air-dried meat

Millefeuilles with carrot and Graubünden air-dried meat

Total: 55 min. | Active: 35 min.
Nutritional value / piece: 86 kcal
, Fat: 6 g
, Carbohydrate: 5 g
, Protein: 2 g

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrots

1 tbsp olive oil
1 shallot, finely chopped
200 g Pfälzer carrots, coarsely grated
½ red chilli, deseeded, finely chopped
¼ tsp ground cardamom
2 tbsp water
2 tbsp white balsamic vinegar
½ tsp salt
a little pepper

Puff pastry dough

1 puff pastry dough, rolled into a rectangle
a little water
½ tbsp sesame seeds

Serve

40 g Bündnerfleisch (Graubünden air-dried meat)
125 g Fine Food Mozzarella di Bufala Campana DOP, quartered
1 tbsp olive oil
½ tbsp sesame seeds
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How it's done

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Carrots

Heat the oil in a pan. Add the shallot, carrots, chilli and cardamom, sauté for approx. 3 mins. Add the water and balsamic, season, simmer for approx. 5 mins. Leave to cool.

Puff pastry dough

Prick the dough firmly with a fork, brush with a little water, sprinkle with the sesame seeds. Quarter the dough lengthwise and sixth crosswise. Slide onto a tray together with the baking paper, place a second sheet of baking paper on top of the dough and weigh down with a second tray.

Bake

Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.

Serve

Just before serving, top the pieces of puff pastry with the carrots, air-dried meat and mozzarella, drizzle with the oil and sprinkle with the sesame seeds.

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