The millefeuille made from crackers with cereals, sunflower and pumpkin seeds with a sweet sour sauce based on mustard and mayonnaise is a scrumptious idea for a quick, savoury aperitif or starter, no cooking needed.
The carne salada, a typical gastronomical favourite in the Trentino region, is salted meat made from the beef filet or punta d’anca cut marinated in brine and seasoned with aromatic herbs. It can be enjoyed both raw, like carpaccio, or as the basis for traditional recipes such as carne salada and cranberry beans.
Ingredients (for 4 single portions)
- Natura Ricca Crackers with cereals, sunflower seeds and pumpkin, 12 crackers
- Carne Salada 8 slices
- Grana cheese in slivers to taste
- 1 handful of fennel
- 240 g of mayonnaise
- 1 teaspoon lemon juice
- 3 teaspoons Worcestershire sauce
- 1 teaspoon mustard*
- 40-50 mL milk
- White pepper to taste
- Black peppercorns to taste
To prepare the sauce, mix the mayonnaise with the lemon, Worcestershire sauce and mustard. Dilute with the milk and adjust the taste with the pepper.
Arrange the millefeuille on a plate, alternating, twice, the Natura Ricca Crackers, a slice of carne salada, a teaspoon of sauce, several slivers of grana cheese and a tuft of fennel. Lastly, cover with the third cracker and garnish with the sauce, the fennel and black peppercorns.