Millefoglie caprino, shellfish and hazelnuts


  • Fresh goat cheese gr 100Scampi and/or shrimp n 4 pp
  • Mascarpone gr 30
  • Lemon and lime zest and juice to taste
  • Hazelnut Tonda Gentile Romana BIO q.b.

For the dough:

  • Flour gr 500
  • Olive oil gr 80
  • Salt gr 5
  • Water q.b.
  • Egg for brushing q.b.



Mix flour, evo oil, and water a little at a time until dough is smooth and homogeneous. Roll out the dough thinly and cut into a rectangle, brush with beaten egg . Bake at 170 degrees for about 15 minutes until golden brown.

In a bowl, whisk the goat cheese with the mascarpone. Place the mixture in a pastry bag.

Clean the shellfish and season with lemon and lime zest.

Cut the toasted hazelnuts in half.

Assemble the dish starting with a puff pastry, the goat cheese then a puff pastry again, the tartare, and finally the puff pastry with dots of goat cheese and hazelnuts . Finish with a grilled langoustine if desired.

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