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Recipes 40-30-30
Soy mille feuille with quartirolo cheese and red Italian radicchio

Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori

Tavola in Zona defaul ricette
  • Tavola in Zona defaul ricette
Red Italian radicchio 560 g 750 g
Tropea red onions 80 g 100 g
Shallots 80 g 100 g
Quartirolo cheese 100 g 135 g
Tofu 45 g 60 g
Pure fructose 4.5 g 6 g
Balsamic vinegar 1 tbsp 1 tbsp
Red wine vinegar 1 tbsp 1 tbsp
Vegetable stock as needed as needed
Extra virgin olive oil 1/2 tbsp 1 tbsp
Thyme as needed as needed
Salt and pepper as needed as needed


  • Remove the outer leaves of the radicchio, wash it and cut it finely.
  • Peel the onions and shallots and chop them finely (use a blender if you wish).
  • Heat a small tea spoon of oil in a pan and sauté the onions and shallots. Add a spoonful of red wine vinegar to stop them from burning.
  • Add the radicchio, soy sauce, thyme leaves, fructose, salt and pepper. Stir frequently and stew for about twenty minutes.
  • Cut the cheese into square slices.
  • Keep the parts that have crumbled.
  • Heat a griddle very well and roast both sides of the cheese slices for 30 seconds.
  • Dice the tofu.
  •  Mix the cheese crumbs with the radicchio and add the tofu.
  • Mix well and season with salt and pepper (if necessary).
  • Create the mille feuille by starting with a slice of roasted quartirolo cheese, covering it with radicchio, adding another slice of roasted cheese and layer of radicchio and covering with a third slice of quartirolo cheese.
  • Line an oven pan with baking paper. Put the mille feuille on the oven pan and bake at 180° C for about 4 minutes.