Garden Lasagna / Chad Sarno
(Pine Nut Ricotta, Olive Relish, Wild Mushroom, Sweet Pepper Coulis)
Serves 6-8
| For the Lasagna: 3-4 round zucchini sliced into thin rounds, or long zucchini sliced thin in strips4-6 black plum tomatoes, or roma, sliced in thin rounds
1 cup sliced mushrooms (portabella, chanterelle, baby oyster), toss with 2 T shoyu and 2 T olive oil 1 cup Pine nut Ricotta (see recipe) 1/2 cup seeded and tomatoes tossed with T olive oil 1 cup olive relish (see recipe) ½ cup smoked red pepper puree (see recipe) ½ cup smoked yellow pepper puree (see recipe) Course sea salt, smoked (for garnish on each plate) |
| For the Pine Nut Ricotta: 1 cup cashews soaked 10-12 hours1 cup pine nuts
2 TB flax or olive oil 2 TB lemon juice 1 TB Sea Salt 1 clove garlic 3 TB water 2 TB fresh chives minced 2 TB sage, or oregano minced |
| For the Fresh Olive Relish: 2 cup Sicilian green olives pitted and course chopped2 cups kalamata olives pitted and course chopped
2 cloves of garlic fine minced 2 TB tarragon fine chopped 2 TB black truffle oil |
| For the Sweet Pepper Puree: 1 cup fresh sweet peppers seeded and chopped2 TB olive oil
1 TB lemon juice 1 tsp. smoked salt |
In high speed blender, blend all ingredients until smooth, put through fine strainer for optimum consistency.
Recipe Reference: GLiving Chad Sarno
http://gliving.tv/greenchefs/recipes/?p=154&akst_action=share-this
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