FRITTATA & GOAT CHEESE MILLEFEUILLE

Chef Michele Tomadin

INGREDIENTS

(serves 6)

Soft goat cheese, 250gr/9oz

Arugula, 100 grams/4oz  

Sunflower seeds (peeled) 50gr/2oz

Salad (mixed tender greens) 50gr/2 oz

Extra Virgin Olive Oil, 5 TBSP

Whole eggs, 6

Lemon zest from ½ lemon

Lemon juice, 1 TBSP

Whole milk, organic 4 TBSP

White vinegar, 2 TBSP

Salt & pepper to taste

METHOD

Beat eggs. Chop the washed arugula and chop it, blend it with the eggs, a pinch of salt and 4 tablespoons of milk.

Line a baking sheet with unbleached baking parchment and lightly grease with 1 TBSP of the olive oil. Pour the mixture onto baking sheet in a thin layer, and bake at 160°C/320°F for about 15 '.

Incorporate lemon zest and lemon juice into goat cheese by working the mixture with a wooden spoon for a couple of minutes.

In a bowl, whisk vinegar and EVOO to emulsify. In a separate bowl, toss salad leaves with sunflower seeds.

Remove the frittata from the oven, allow to cool off a bit, then cut it into rectangles (10×5 cm/4x2 inches).

Compose the millefeuille on a serving plate by layering all ingredients in the following order: frittata rectangles, goat cheese mixture, mixed salad, oil and vinegar dressing.