For ➍1 red pepper
1 orange pepper
1 green pepper
1 yellow pepper
olive oil
veal stock (fond de veau) or vegetable stock
250 g soft goat cheese
5 tbs olive oil
chives
Mix the cheese with 5 tbs olive oil. add salt & pepper. Let cool in refrigerator for a few h.
Cut the peppers in half. Sprinkle the skins with some olive oil. Blister the skin of the peppers under a grill. When blackened, put the peppers in a closed plastic bag and leave for 10-15 m, so the steam will loosen the skin. Peel off the skins. Pull off the stalk, taking the white ribs and seeds with it.
Soften the peppers in warm veal stock for 15 m. Let them cool.
Dry with kitchen paper. Cut into 16 equal circular or square parts. (Bake in oil)*.
Make little towers of 4 differently coloured pepper slices, with the cheese mixture between them. Add a drop of oil and decorate with chives.
Cut the peppers in half. Sprinkle the skins with some olive oil. Blister the skin of the peppers under a grill. When blackened, put the peppers in a closed plastic bag and leave for 10-15 m, so the steam will loosen the skin. Peel off the skins. Pull off the stalk, taking the white ribs and seeds with it.
Soften the peppers in warm veal stock for 15 m. Let them cool.
Dry with kitchen paper. Cut into 16 equal circular or square parts. (Bake in oil)*.
Make little towers of 4 differently coloured pepper slices, with the cheese mixture between them. Add a drop of oil and decorate with chives.
*Optional.
Originally, mille-feuille is a gâteau, made up of three layers of puff pastry, and two layers of crème pâtissière. As the puff pastry traditionally is prepared in six stages of folding into three, the milfoil/ mille-feuille/ mille foglie comprises 729 layers. In the 20th century, savory mille-feuilles were developed.
