Parmesan Millefeuille

Parmesan millefeuille

Impress your guests with this delicious parmesan millefeuille recipe with ham and dried figs, it's as easy as it is quick to make for a remarkable result.

Ingredients for 4 persons:

  • 100 g of Parmesan cheese
  • 8 thin slices of raw hamn
  • 15 cl of muscat
  • 12 sweet dried figs
  • Grilled pepper

Parmesan millefeuille

- Cut the figs into pieces, put them in a saucepan, pour the muscatel. Bring to the boil for about 20 minutes until evaporation of the wine and obtaining a compote. Pepper and let cool.

- Preheat the oven to 210° C (th.7).

- Grate the Parmesan cheese.

- Place a sheet of parchment paper on a baking sheet. Spread 12 small piles of grated parmesan, flatten them. Bake and cook for 3 to 4 minutes while watching the cooking (you should get crisp and golden crisp parmesan patties). Take out of the oven and let cool down. Carefully, take off the patties from the parchment paper.

- On 4 different plates, place a slice of Parmesan, spread it generously with fig compote, cover with a slice of ham delicately folded and another slab. Repeat the operation again until the yarrow is obtained.

Serve! of the chef

- The parmesan patties are fragile and easy to break, it is better to make some other additional patties.

- Parmesan cheese is an Italian cheese made from cow's milk, cooked pressed paste. Very old, it was born in Tuscany in the eleventh century and is in the form of a large cylinder 35 to 40 centimeters in diameter and 18 to 25 centimeters thick. It can weigh up to 40 kg! It has a lactic taste, fruity, salty and sometimes pungent. It is present on traditional cheese trays and is also commonly served grated on many preparations (including pasta!).

Recipe: T. Debethune, Photo: C. Herlédan

Video: Recette de thon à l'unilatérale de Parmigiano reggiano, millefeuille d'aubergine.

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