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| Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto The Chef: Matthew Kenney of Pure Food and Wine Servings 6 Lemon-Pignoli "Ricotta" 2 cups raw pignoli nuts, soaked in water for at least 1 hour 2 tablespoons lemon juice 2 tablespoons nutritional yeast (optional; available in health food stores) 1 teaspoon sea salt Tomato Sauce 2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours 1 medium ripe tomato, diced 1?4 small onion, chopped 2 tablespoons lemon juice 1?4 cup extra-virgin olive oil 4 teaspoons maple syrup 2 teaspoons sea salt Pinch hot-pepper flakes Basil-Pistachio Pesto 2 cups packed basil leaves 1?2 cup raw pistachios 6 tablespoons extra-virgin olive oil 1 teaspoon sea salt, or to taste Pinch freshly ground black pepper Lasagne 3 medium zucchini, ends trimmed 3 medium green-zebra tomatoes (or other heirloom variety) 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh oregano 1 tablespoon fresh thyme leaves Garnish: whole basil leaves Cooking Instructions Lemon-Pignoli "Ricotta" Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside. Tomato Sauce Place all ingredients in a blender, and process until smooth. Basil-Pistachio Pesto Place all ingredients in a blender, and process until smooth. Lasagne Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13- inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of "ricotta" and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. Source: New York Metro Recipes http://www.newyorkmetro.com/ Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |