Dispositivos y accesorios
Esta receta ha sido creada para funcionar con una combinación específica de dispositivos y accesorios. Sin esta combinación específica, el resultado no está garantizado.
Heirloom tomato and zucchini lasagna (Matthew Kenney)
Ingredientes
Macadamia ricotta
-
macadamia nuts raw (see Tips)255 g
-
water to soak
-
lemon1
-
ice cubes85 g
-
nutritional yeast2 tbsp
-
salt (optional - see Tips)1 tsp
-
extra virgin olive oil15 g
Pistachio pesto
-
lemon1
-
salt1 tsp
-
shelled pistachios170 g
-
fresh basil leaves only100 g
-
fresh English spinach60 g
-
extra virgin olive oil225 g
Sun-dried tomato pesto
-
sun-dried tomatoes drained200 g
-
Roma tomatoes cut into halves200 g
-
fresh basil leaves only15 g
-
eschalot cut into halves1
-
red capsicum cut into pieces140 g
-
extra virgin olive oil60 g
-
lemon juice15 g
-
agave syrup30 g
-
salt1 tsp
Herb oil
-
fresh parsley leaves only30 g
-
fresh basil leaves only15 g
-
fresh English spinach15 g
-
extra virgin olive oil225 g
Assembly
-
zucchini (approx. 15 cm long)225 g
-
salt to season
-
ground black pepper to season
-
tomato, heirloom (medium-sized)3
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fresh basil e.g. petite Italian basil
Dificultad
fácil
Inf. nutricional por 1 portion
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