- 10 min
Flatbread Mille-feuilles with Nonno Nanni Robiola
3 packages Nonno Nanni Robiola
16 slices pane carasau (crispy Sardinian flatbread), a little bigger than the palm of your hand
8 semi-dried tomatoes in oil
12 thick asparagus stalks
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Prepare 16 layers of pane carasau (4 per person). Finely chop the semi-dried tomatoes and add them to the cheese, previously softened, with a few drops of oil if necessary.
Wash the asparagus and into thin ribbons with a vegetable peeler; dress with lemon juice, salt and a drop of olive oil.
Assemble the mille-feuilles on individual plates: spread one layer of cheese with dried tomatoes on the first slice of flatbread,
top with the asparagus ribbons and cover with another slice of flatbread. Once you have 4 layers, top the mille-feuilles with asparagus ribbons.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola