Dry Sausage mille-feuille

Zucchini and Carrots preparation :

• Rinse and wipe the zucchinis and carrots. Cut them into fine slices of 5 mm thick - Put them in a pan of boiling water for 5 minutes or cook them in a frying pan with boiling water and then leave them brown for 2 minutes.
• Then cool them in a bowl of cold water. Drain and put them on an absorbing paper to dry them well. The others ingredients preparation
• Cook the potatoes.
• Peel and crush them in a small plate with a fork.
• Slice the dried tomatoes and gherkins thinly ( 5 mm thick).

Zucchini and Carrots preparation :

• Rinse and wipe the zucchinis and carrots. Cut them into fine slices of 5 mm thick - Put them in a pan of boiling water for 5 minutes or cook them in a frying pan with boiling water and then leave them brown for 2 minutes.
• Then cool them in a bowl of cold water. Drain and put them on an absorbing paper to dry them well. The others ingredients preparation
• Cook the potatoes.
• Peel and crush them in a small plate with a fork.
• Slice the dried tomatoes and gherkins thinly ( 5 mm thick).

The recipe assembling :

• Use a rectangle or square punch to cut homogeneous slices of zucchinis, carrots and “Pavé”.
• In the punch, alternate one slice of vegetables and one slice of “Pavé”. Cover each layer of vegetable with salt and peppers.
• Use a toothpick to set the millefeuille.

Bon appétit !