List of Ingredients
- 11 OZ. of potatoes
- 11 OZ. of green beans
- 11 OZ. of zucchini
- 2/3 CUP of milk
- 5/8 CUP of pine nuts
- 2 1/2 OZ. of basil
- 1/3 CUP of Pecorino, grated
- 12 of large eggs
- Parmigiano Reggiano PDO, grated
- marjoram
- garlic
- unsalted butter
- pepper
- salt
- extra-virgin olive oil
Method
Clean the zucchini, potatoes and green beans and boil them separately in salted boiling water. Mash the potatoes. Set a dozen green beans aside. Purée the remaining green beans and zucchini into a cream with marjoram, salt, pepper and a little oil, then add the potatoes.
For the pesto: Blend the basil, pine nuts, Pecorino, a silver of garlic, 1 1/2 Tbsp. Parmigiano, and 1/4 cup oil. Adjust salt to taste.
For the frittatas: beat the eggs with the milk, 2 Tbsp. Parmigiano and a pinch of salt. Cook in a 4" diameter pan coated with butter for 24 mini frittatas.
For the 6 millefeuille: create 4 layers starting with a frittata then the zucchini-green bean-potato cream. Complete with the pesto and reserved green beans. Garnish as you like with basil and toasted pine nuts.