I primi, con Cristina Biollo | EduChef
From ufficio dlm
Ingredients for 2 servings: 2 zucchini, 2 heirloom tomatoes, fresh basil leaves, shelled walnuts, bread crumbs, olive oil, salt, water.
Method: Cut zucchini (courgettes) into round slices, grill or cook them in the oven at 180°C for 15 minutes. Blend basil leaves with the walnuts. Layer round slices of zucchini, parmigiana cheese, basil/walnut sauce, and sliced tomato into individual round forms, and repeat. Sprinkle with parmigiana and breadcrumbs, and bake at 180C° for 25 minutes.
Ingredients for 2 servings: 2 large zucchini/courgettes, 2 large carrots, 300g of peeled pumpkin, curry or turmeric, shelled almonds, oil, salt, water, mayonnaise.
Method: Cut pumpkin into pieces and cook according to personal preference. Cut zucchini and carrots into shoestring strips using a mandolin or julienne peeler. Boil the vegetable for 6 minutes. Blend the cooked pumpkin with the curry or turmeric. Combine the pumpkin sauce with cooked vegetables by forming nests with the help of a fork, and garnish with mayonnaise.
Ingredients for 2 servings: 500g of buckwheat flour, 1 eggplant/aubergine, 1 medium tomato, cheese, beer, oil, salt, water
Method: Combine dry ingredients and knead into round forms. Cut the vegetables and cheese into small pieces. Form bundles or nests, stuff them with vegetable mixture and bake at 180C° for 30 minutes.