ingredients

1 pepper
2 zucchini
2 carrots
12 thin slices of Fourme d'Ambert
12 slices of Marseille panisse (or polenta)
Olive oil
Salt
Pepper
Basil

Steps

Step 1

Wash and cut the vegetables into 3 mm thick slices . For pepper, make squares.

2nd step

Sauté in a little olive oil so that they are golden on each side.

Step 3

Cook the panisse slices in a pan with an oil base, about 3 minutes on each side.

Step 4

In a plate, mount the yarrow starting with a slice of Panisse, zucchini arranged in rosettes, peppers, carrots and finally a slice of Fourme d'Ambert.

Step 5

Renew the operation and finish with a slice of panisse, and decorate with some basil leaves.