Friday 3 April
Once again, the contents of our
refrigerator prompted a completely made-up recipe - maybe we really are in the
series "Chopped."
We had two small zucchini, some
ricotta left over from making beet gnocchi, and some pesto under oil from at
least two summers ago. So we decided to
make a pasta-free lasagne. So there.
We sliced the two zucchini very
thin longways, and layered them in an oiled bread pan. Each layer was topped with a mixture of a cup
and a quarter of ricotta, a beaten egg, salt, pepper, a generous amount of
grated asiago cheese, and about a quarter cup of pesto.
When all of it was used up, we
topped the pan with about 3 oz. of sliced mozzarella.
It baked at 375º for 35 minutes
covered, 15 covered, and then came out to rest for 10 minutes.
The result was luscious, if a
little watery at the bottom; next time we may grill the zucchini, or use
eggplant.
The judges never chop us, but
that's because they're us.
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