Sicilian Tuna & White Bean Millefoglie with Guttiau Bread

Millefoglie Pantesca (Sicilian Tuna and White Bean Stack)

Category: Appetizers
Servings: 4

A delightful appetizer that perfectly encapsulates the flavors of Sicily, the Millefoglie Pantesca combines crisp layers of traditional Sicilian guttiau bread with a rich white bean cream, fresh seasonal vegetables, capers, and flavorful tuna. This Mediterranean-inspired dish offers a balance of textures and bright, bold flavors in every bite, making it an ideal starter for any summer gathering or family meal.

Ingredients

Nutritional Information (Approximate per serving):

Instructions

1. Prepare the Cannellini Bean Cream
   Start by making the creamy base for your millefoglie. Place the cooked cannellini beans into a blender or food processor. Add the extra virgin olive oil, and season with a pinch of fine salt. Blend until smooth, achieving a creamy consistency. Set this mixture aside.

2. Prepare the Vegetables
   Rinse the salted capers under cold running water several times to remove excess salt. Cut the cherry tomatoes into eighths and place them in a small bowl. Thinly slice the red onions and add them to the same bowl. Add a few sprigs of wild fennel to the mixture for a fresh, aromatic touch. Season with a pinch of salt, drizzle with olive oil, and toss gently to combine. Set aside.

3. Assemble the Millefoglie
   To assemble the millefoglie, begin by laying one piece of guttiau bread on a serving plate. Spread a spoonful of the cannellini cream evenly on top of the bread. Then add a layer of the tomato and onion salad mixture.

4. Layering
   Top the salad with another piece of guttiau bread, followed by another spoonful of the cannellini bean cream and a generous amount of the tuna (either break it up into pieces or leave it in large chunks for a rustic texture).

5. Final Layer
   Repeat the process with another layer of bread, adding a final drizzle of olive oil over the top. The dish should be stacked in layers, resembling a millefoglie (a layered puff pastry), hence the name.

6. Serve and Enjoy
   Once assembled, serve the millefoglie immediately, garnished with additional wild fennel if desired. This dish is best enjoyed fresh, with the crispy guttiau bread contrasting beautifully against the creamy cannellini bean mixture and the tender tuna.

Chef’s Tips:

• If guttiau bread is unavailable, you can substitute it with crispy toasted flatbread or even baguette slices. However, the Sicilian guttiau bread is preferred for its authentic crunch and flavor.
• Wild fennel is a unique herb that adds a lovely aromatic flavor to the dish. If you can’t find it, fennel fronds or dill can be used as a substitute.
• For a more decadent touch, drizzle a l