Monday, March 14, 2011

Rolls of zucchini and growth

Serves: 4 people Difficulty ': Easy Preparation time: 1 hour INGREDIENTS 4 sheets of fresh pasta for lasagne 200gr. of 16 zucchini squash blossoms 20gr. 10g fresh basil. Marjoram 20g. 30g pine nuts. 200g of parmesan. growth of garlic 4 tablespoons extra virgin olive oil salt pepper PROCEDURE -------------------------- Grate the Parmesan cheese, cleaned with a damp unido marjoram and fresh basil.

Open the flowers to check that there is no land in and remove the pistils and then chop them coarsely with a knife along with the marjoram and basil. Tick \u200b\u200bthe zucchini and slice lengthwise, so 'that they can then easily cut into julienne strips. In a large frying pan heat the olive oil with 2 cloves of garlic deprived of the shirt, add the julienne of zucchini, a pinch of salt and cook over high heat for a couple of minutes.

Remove from heat and let cool. In a bowl mix the growth with the Parmesan cheese, then add the julienne of zucchini, chopped fresh herbs, ground pepper and work with a wooden spoon to mix all the flavors. Cook the pasta sheets for 2 minutes in boiling salted water, drain with a slotted spoon and place it on a clean cloth.

Preheat the oven to 180 degrees. Spread each leaf on a generous layer of filling the growth, spread some pine nuts, then roll them up and place it on a sheet of parchment paper that closes to package sealing the edges well. Place your bag on a baking sheet and bake in the oven already 'hot for 10 minutes.

Open the foil, cut rolls into fairly thick slices and serve hot, sprinkled with parmesan cheese.

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