top of page
Cured & Dry-Cured Ham with Veggie Millefeuilles.jpg

Cured & Dry Cured-Ham with Veggie Millefeuilles

makes 4 millefeuilles


  • 8 thin slices of cooked ham

  • 4 thin slices of dry-cured ham

  • 1 eggplant

  • 2 zucchini

  • 1 yellow bell pepper

  • 4 candied tomatoes

  • 3 sprigs of basil

  • 15 g (2 tbsp.) sesame seeds

  • Olive oil

  • Salt and pepper


  • Wash the eggplant and zucchini, then pat them dry. Cut them into strips. Spread the strips on a baking sheet, turning them halfway through cooking. Set aside.

  • Place the bell pepper under the grill and turn it over as its skin darkens. Leave to cool, then remove the skin with a sharp knife. Cut the pepper into quarters and remove seeds.

  • Season the vegetables with salt and pepper.

  • Prepare the millefeuilles by sequentially layering 1 slice of cooked ham, 1 slice of grilled eggplant, 1 slice of dry-cured ham, 2 zucchini strips, 1 slice of bell pepper. Top off with 1 slice of cooked ham and 1 candied tomato.

  • Add chopped basil, sesame seeds and a drizzle of olive oil. Season with salt and pepper.

bottom of page