Mille-feuille with beef tartare and Nocellara Oil, fresh thyme and summer vegetables

Procedure

• 1

  Dice the peppers and zucchini and arrange them in a bowl with the thyme leaves. Drizzle with Olitalia Nocellara Monocultivar extra virgin olive oil and add a dash of salt, then cover with plastic wrap. 

• 2

  Thinly slice the eggplant, lightly salt it and allow it to drain.

• 3

  Heat a non-stick pan, add a bit of oil and fry until they are crunchy. If they don’t become crunchy, place them in an 180°C oven for a few minutes.

• 4

  Remove any fat from the filet and dice it.

• 5

  Pour the Olitalia Nocellara Monocultivar extra virgin olive oil into a bowl with the lemon juice, a clove of peeled garlic, salt and pepper, then emulsify until the vinaigrette is blended and use it to season the chopped beef.

• 6

  Compose the mille-feuille by alternating layers of eggplant and chopped meat and finish with the diced vegetables, fresh thyme and a drizzle of extra virgin olive oil.