makes 4
Sun-Dried Tomato Ricotta
1/2 Cup Sun-Dried Tomatoes
1 Cup Ricotta
Pinch of Sea Salt & Pepper
Pinch of Hot Pepper Flakes
Walnut & Pine Nut Pesto
2 Cups Basil Leaves
¼ Cup Pine Nuts
¼ Cup Walnuts
1 Cup Ricotta
Pinch of Sea Salt & Pepper
Pinch of Hot Pepper Flakes
Walnut & Pine Nut Pesto
2 Cups Basil Leaves
¼ Cup Pine Nuts
¼ Cup Walnuts
1 Garlic Clove
¼ Cup plus 2 Tbsp Olive Oil
1 tsp Sea Salt
Pinch of Black Pepper
'Lasagna' Assembly
2-3 Medium Zucchini, Sliced as Instructed Below
3 Medium heirloom Tomatoes, Sliced
2 Tbsp Olive Oil
Pinch of Sea Salt & Pepper
Sun-Dried Tomato Ricotta, Place the ricotta ingredients in a food processor and blend until well combined and set aside.
Walnut & Pine Nut Pesto, Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.
'Lasagna' Assembly, Cut the Zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the Zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, salt, and pepper.
Place about 3 zucchini slices side-by-side, slightly overlapping, in the center of each serving plate to make a square shape. Sundried Tomato Ricotta over the Zucchini, top with small dollops of the Pesto add Tomato slices. Repeat twice more.
¼ Cup plus 2 Tbsp Olive Oil
1 tsp Sea Salt
Pinch of Black Pepper
'Lasagna' Assembly
2-3 Medium Zucchini, Sliced as Instructed Below
3 Medium heirloom Tomatoes, Sliced
2 Tbsp Olive Oil
Pinch of Sea Salt & Pepper
Sun-Dried Tomato Ricotta, Place the ricotta ingredients in a food processor and blend until well combined and set aside.
Walnut & Pine Nut Pesto, Place the pesto ingredients in a food processor and blend until well combined but still slightly chunky.
'Lasagna' Assembly, Cut the Zucchini crosswise in half, or into 3-inch lengths. Using a mandolin or vegetable peeler, cut the Zucchini lengthwise into very thin slices. In a medium bowl, toss the zucchini slices with the olive oil, salt, and pepper.
Place about 3 zucchini slices side-by-side, slightly overlapping, in the center of each serving plate to make a square shape. Sundried Tomato Ricotta over the Zucchini, top with small dollops of the Pesto add Tomato slices. Repeat twice more.
Happy Cooking!
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