This was made with fresh sheets, 4L tomatoes (home jarred) with three shallots, a béchemal with nutmeg, Parmesean Reggiano, and two balls of fresh mozzarella just ripped into small chunks.
Layer with sauce, béchemal, big handful of parm, one small rip of mozzarella per slice (approx), and a little fresh basil – for each layer.
I like to make sure the sheets come up the sides a bit so you get this edge of crispy bits with the outside slices. You can see this is the second photo.
Happy to answer any questions.
by jeremypotvin
2 Comments
This looks sooooo good
Wow! A masterpiece!