Preparation: 10 min – Difficulty: Easy – Cooking: 4 min
200 g of stracchino | 2 barrel courgettes a sprig of thyme | lumpfish roe | 2 spoons of oil extra virgin olive oil | Peppercorns | salt
1. Wash the courgettes, peel them, and cut them into rounds of about 2-3 mm thick with a sharp knife (you can also use the slicer or mandolin). Arrange the washers on a plate lined with parchment paper and drizzle with 2 tablespoons of extra virgin olive oil, salt, and pepper.
2. Spend the washers 2 minutes on each side under the oven grill at 180 ° C. At this point, cut 200 g of stracchino, in order to obtain cubes of about one cm thick and of the same width as the courgette slices. Then add the vegetable and cheese millefeuille, alternating slices of courgette and cubes of stracchino. Wash the sprig of thyme and mince it. Sprinkle the millefeuille with thyme and finish with a teaspoon of lumpfish roe.