Milanese Millefeuille with arugula and cherry tomatoes

Here is the gourmet recipe for millefeuille with arugula and cherry tomatoes!

8 AIA Milanese

20 cherry tomatoes

300 g of arugula

300 g of Greek yogurt

2 cucumbers

1 lemon

Dill or chives

4 tablespoons of salmon roe

2 tablespoons of poppy seeds

Extra virgin olive oil

Salt

Pepper

Description

The Milanese millefeuille with arugula and cherry tomatoes, dill tzatziki sauce, salmon roe and poppy seeds is that dish with a gourmet touch that with little effort will make you look great at the table. It is a tasty and simple dish to make, ideal for an aperitif or to serve as a main course. Beautiful to look at, this millefeuille has contrasts of texture and flavors so delicate that they will conquer all palates. Enveloping and fresh elements oppose each other creating a unique and pleasant balance that will make you skilled chefs!

Here is the complete recipe for the Milanese millefeuille with arugula and cherry tomatoes, dill tzatziki sauce, salmon roe and poppy seeds!

Milanese

Procedure

Cook The Milanese in a preheated oven for 8 minutes at 180°C. In the meantime, grate the cucumber and add it to the Greek yogurt, add the lemon juice, oil and a pinch of salt. Add the dill to the sauce. Wash the arugula and cherry tomatoes. Cut the latter into wedges and season everything with a little oil and a pinch of salt.

Compose the millefeuille in the following order:

The Milanese (cut with round pastry cutter)
Cherry tomatoes
Dill tzatziki sauce
Arugula
The Milanese
Tzatziki sauce
Salmon roe
Poppy seeds
Dill

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