Servings: 8
Ingredients:
2 packs: Sliced Pecorino
300 gr carasau bread
280 gr precooked peas
400 gr ready-to-use tomato sauce
3 hard boiled eggs
As needed extra native olive oil
As needed salt
As needed water
Rich and yummy, this recipe is ideal for people who loves strong taste.
Directions:
In a bowl with lukewarm water, salt and a teaspoon of oil. Break the carasau bread into large pieces. Soften the pieces of bread by soaking them in water for some minutes. Lay them in a lightly greased oven pan. Pour the half of the tomato sauce onto the bread, cut the hard boiled eggs and slice them into rounds and drain the peas. Spread some sauce on the half of the eggs, on the half of the peas and add 8 slices of Pecorino. Top it with the bread. Put the slices of pecorino at the very top. Put in the oven at 180° for 30 minutes. Serve the millefoglie warm and stringy.