Main courses,  Recipes

Recipe for Anchovy, Tomato, and Ricotta Mille-Feuille | Easy and Quick Starter

Recipe for Anchovy, Tomato, and Ricotta Mille-Feuille | Easy and Quick Starter ~ Main courses Recipes  ~ La ragazza col mattarello

Mille-feuille filled with anchovy, tomato, and ricotta: This simple and quick recipe turns out to be very appealing, ideal as a starter or, in small portions, perfect for an appetizer.

About the Ingredients:

As I highlight in the video, one of the key ingredients of this dish is the pane Carasau. Originating from Sardinia, this bread is characterized by being extremely thin, almost like a sheet of paper, and very crispy. It is used as traditional bread, however, it offers the possibility to create quite interesting recipes. An example is the type of mille-feuille that I present to you today, which in reality you can fill with any combination of ingredients, canapé style. You just need some kind of spreadable cheese or cream to maintain the layered structure.

Ingredient Substitution:

Since pane Carasau can be hard to find outside Italy, unless you reside in a city with Italian shops, I opted to use crackers. The result is equally or even more delicious than with Carasau. Any type of thin and crispy bread will do.

Presentation Tip:

Attention! This recipe should be plated almost at the moment of serving it. Otherwise, the filling could moisten the bread too much, causing it to lose its crispy texture.

Enjoy your meal!


The card

Mille-feuille filled with anchovy, tomato, and ricotta

An easy and quick recipe for mille-feuille filled with anchovy, tomato, and ricotta, perfect as a starter or appetizer.
Dish: appetizers
Cuisine: Italiana
Tags: anchovies, basil, black pepper, crackers, ricotta
Preparation time 15 minutes
Cooking time 15 minutes
Servings :2 people
Calories 550kcal
Author :Mia Mattarello
Print recipe


  • 250 g Ricotta
  • 6 Sheets of Pane Carasau or equivalent in crackers
  • 14 Cherry tomatoes
  • 6 Anchovy fillets
  • 1 tablespoon Honey
  • 1 clove Garlic
  • 1 Lemon
  • 8 Basil leaves
  • Black pepper
  • Salt
  • Olive oil


  • Pour a drizzle of olive oil into a pan, along with a clove of garlic and a sprig of basil to flavor the oil.
  • Remove the garlic clove and the sprig once they begin to brown.
  • Add the halved cherry tomatoes along with a pinch of salt and black pepper.
  • Sauté and when they are almost ready, add 4 basil leaves.
  • Remove from heat as they begin to soften a bit, but without letting them lose their shape, we are not making a sofrito.
  • Mix the ricotta with a pinch of pepper and the zest of half a lemon.
  • Cut the anchovy fillets into small squares.
  • Assemble the dish: Spread a little ricotta on top of the bread, some anchovy squares, a little basil, and 4 or 5 half tomatoes (depending on the size of the bread you use) and so on, until forming a tower of about 3 layers.
  • Grate a little more lemon and a drizzle of honey on top.


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