Sardinian Millefeuille

Here is Rosy's Sardinian Millefeuille!

A package of AIA baked chicken aeQuilibrium

A package of carasau bread

3 grilled zucchini

100 g of spreadable cheese

A teaspoon of turmeric

100 g of brie

Extra virgin olive oil

Description

The Challenge of Italian Chefs today sees two amateur cooks competing at the stove, who will amaze us with tasty recipes that you can have fun copying and reproducing in the kitchen.

Rosy, the island cook, will prepare the Sardinian millefeuille, a really tasty recipe in which the crunchiness of carasau bread perfectly matches the delicacy and unmistakable flavor of AIA baked chicken aeQuilibrium. The Sardinian millefeuille is the perfect recipe to be served on the occasion of a light lunch perhaps in the garden during the good season or as a snack during an aperitif or a cocktail party with friends.

Discover the recipe for the Sardinian millefeuille... Italian Chefs: the challenge has started!

Baked Chicken Breast

Procedure

First, wash the zucchini, trim them and cut them into slices, then grill them on both sides and season them with a drizzle of oil, salt and pepper.

In a bowl, combine the turmeric with the spreadable cheese and mix well.

Compose the layers of the Sardinian millefeuille in the following order: a slice of carasau bread, the cheese with turmeric, AIA baked chicken aeQuilibrium, the zucchini, the sliced brie and finally again the carasau bread.

Repeat the operation for 5 layers and then bake at 180°C for 5 minutes.

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