There mozzarella cheese it is the queen of summer recipes: it looks great sliced ​​or diced in dozens of quick and cold dishes, which are prepared in a short time without turning on the stove. As the Caprese where mozzarella goes perfectly with i tomatoes and the fresh basil.

But why not offer this typical Italian dish in a more original and fun version? For example, in one a thousand leaves, that is, arranging the slices of tomato and mozzarella in layers, for a nice looking dish.

The millefeuille of mozzarella can be made in many greedy ones variants: here are some of them!

Caprese millefeuille

The ingredients for this millefeuille are: 4 round tomatoes, 4 mozzarella, 4 tablespoons of pesto (you hate basil you hate pistachios), 4 fresh basil leaves, extra virgin olive oil, oregano and salt to taste. Do so: cut both the tomatoes and the mozzarella into slices. On the serving plate, begin to assemble the turrets: start with the tomato, then a slice of mozzarella, then a slice of tomato and so on. With each layer sprinkle with salt and dried oregano. Finish with the slice of mozzarella, on which you will pour a teaspoon of pesto decorating with a basil leaf.

Millefeuille of mozzarella and figs

THE figs they are a fruit often used in the kitchen for appetizers or main courses. As in this case, so you need them: 8 figs, 2 mozzarella, wildflower honey, pink pepper and thyme to taste. Do so: wash the figs well and do not remove the peel. Cut them horizontally into 3 parts. Now also cut the mozzarella into slices half a centimeter thick, taking care to shape them to the same width as the fig. Begin to assemble the millefeuille, starting with the bottom of the fig and alternating with a slice of mozzarella, until you reassemble the cap of the fruit. Colateci over the honey and season with a sprinkling of thyme and pink pepper.

Millefeuille of mozzarella with bresaola and rocket

Why not enrich the classic summer dish bresaola is rocket salad with mozzarella? Get: 2 mozzarella, 100 gr of bresaola, rocket, cherry tomatoes, extra virgin olive oil and salt to taste. Do so: cut the mozzarella into discs. To assemble the millefeuille, start with the mozzarella, then add a slice of bresaola and rocket. Then repeat the operation, until you close with the last disc, on top of which you can place slices of cherry tomatoes. Drizzle with a drizzle of extra virgin olive oil and season with salt and serve.

Millefeuille of mozzarella with raw ham and melon

Also in this case we revisit a classic of the summer kitchen – Ham and melon – by way of "millefeuille". Get: half a melon, 200 gr of mozzarella, 80 gr of raw ham, chopped pistachios, balsamic glaze, extra virgin olive oil, salt and pepper to taste. Do so: cut the melon into small slices and the mozzarella into discs. With the help of a pastry cutter, start arranging the melon slices on the bottom, covering the base well, then place a disc of mozzarella and sprinkle with salt and pepper. Now place a slice of raw ham, then another disc of mozzarella, ending with a layer of melon and a slice of ham. Gently remove the pastry rings, sprinkle with chopped pistachios, a drizzle of extra virgin olive oil and a balsamic glaze (if desired). Serve immediately.