MILLEFEUILLE WITH AROMATIC SUMMER "CAPONATA"
1 pack Pepper Veganette
1 pack Tomato Veganette
1 jar Valbona Taggiasche Olives
1 jar Valbona Veg Cream with Courgettes
1 jar Valbona Aubergine Fillets
1 pack Valbona fresh Basil
1) Take the Veganette (vegan creams) out of the fridge and leave them at room temperature.
2) Drain the olives and aubergines well and keep them aside.
3) Pour the vegan cream with courgettes in a bowl with the drained aubergine fillets.
4) Take the basil leaves and blend them in a mixer with a few ice cubes and a drizzle of extra-virgin olive oil, and then put the mixture in the fridge
5) Start making the millefeuille by alternating the vegan tomato cream with the vegan pepper cream to make various layers (2+2) with the aubergine fillets and vegan courgette cream.
6) Garnish the dish with a few Taggiasca olives and the fresh basil sauce.