Contributing Monkie Chad Sarno
Published on October 28, 2011
(Pine Nut Ricotta, Olive Relish, Wild Mushroom, Sweet Pepper Coulis)
For the Lasagna:
3-4 round zucchini sliced into thin rounds, or long zucchini sliced thin in strips
4-6 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)
Layer individual ‘lasagnas’ right before serving, by layering in the following order:
Sliced zucchini, ricotta, sliced tomato, marinated mushrooms, zucchini, olive relish, sliced tomato, finish the top layer with a small spoonful of ricotta. Garnish plate with pepper puree and diced tomatoes.
For the Pine Nut Ricotta:
1 cup cashews soaked 10-12 hours
1 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
Step 1: In food processor, process all ingredients except the chives and sage until smooth.
Step 2: Hand-mix in the minced chives and sage. Serve as a layer in lasagna, or top crostini with this as a spread.
For the Fresh Olive Relish:
2 cup Sicilian green olives pitted and course chopped
2 cups kalamata olives pitted and course chopped
2 cloves of garlic fine minced
2 TB tarragon fine chopped
2 TB black truffle oil
For best consistency, course chop all ingredients by hand. Finish by drizzling truffle oil, tossing mixture well.
Serve as layer with lasagna, or with leftovers serve with crostini, or chips.
For the Sweet Pepper Puree:
1 cup fresh sweet peppers seeded and chopped
2 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.