ingredients

6 Red Label Pompadour potatoes
150gr of mozzarella
12 leaves of basil
olive oil
salt
pepper

Steps

Millefeuille of pompadour, mozzarella and basil

Cook the Pompadour Label Rouge à l'anglaise and cut into thin slices.

On a plate, assemble the mille-feuilles by inserting Pompadour Label Rouge, slices of mozzarella & basil.

Finish with a dash of olive oil, coarse salt and freshly ground pepper.

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