Mille-feuille Napoleon of Carasau, Pecorino Romano and Smoked eel

Ingredients for 4 people

  • 4 leaves of Carasau bread
  • 12 fillets of smoked eels
  • 100 gr of Pecorino Romano DOP in slivers
  • 4 small fresh tomatoes
  • parsley, basil and thyme to taste
  • candied tomatoes to taste
  • 4 Brussels sprouts
  • salt to taste
  • extra virgin olive oil to taste.


Soak the Carasau bread, place on a dishtowel and let it sit. Make up the mille-feuille alternating layers of smoked eel and Pecorino Romano; wrap them in the Carasau bread, drizzle with some olive oil and place the roll in an oven dish. Bake for 5 minutes at 180°C until the Carasau bread regains its original crispy texture.
In the meantime, blend the small tomatoes with the extra virgin olive oil, salt, pepper and thyme; separately blend together the parsley, basil, salt and pepper, so as to obtain a red sauce and a green sauce.
On a serving dish, spread the different sauces side by side in strips; slice the roll in the shape of a sandwich and place it on the alternately colored stripes. Garnish with the candied tomato, a few drops of oil and Brussels sprouts.
Can be served either hot or cold.

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