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chickenfeetThe bear and lemur more or less piscatarian experiment continues. I haven't eat mammal or bird since last Saturday night.
Today I'm riffing on the theme of a vegetarian lasagne I cooked a few weeks ago. The layers are:
tomato sauce (1) and grilled eggplant
fresh pasta
"green" sauce (2) and roasted peppers
repeat for total three pasta layers and top with Parmesan.
(1) Just a touch spicy. I used one chipotle and one New Mexico pepper in 2x28oz cans of tomatoes worth of sauce.
(2) 2 bunches of spinach, blanched, a the leaves from a largish bunch of basil, 500g ricotta, some extra virgin olive oil, 5 cloves garlic, salt, pepper and nutmeg all whooshed to a puree in the food processor.
This should get about half an hour in a hot oven.
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gastrogasm
Today I'm riffing on the theme of a vegetarian lasagne I cooked a few weeks ago. The layers are:
tomato sauce (1) and grilled eggplant
fresh pasta
"green" sauce (2) and roasted peppers
repeat for total three pasta layers and top with Parmesan.
(1) Just a touch spicy. I used one chipotle and one New Mexico pepper in 2x28oz cans of tomatoes worth of sauce.
(2) 2 bunches of spinach, blanched, a the leaves from a largish bunch of basil, 500g ricotta, some extra virgin olive oil, 5 cloves garlic, salt, pepper and nutmeg all whooshed to a puree in the food processor.
This should get about half an hour in a hot oven.
X-posted to
gastrogasm
