Alex cooked live on Jelmoli’s Instagram and the reply is available on their IGTV. The cooking session celebrated spring with the most gorgeous green raw lasagna using fresh and vibrant seasonal ingredients.
YOU CAN FIND THE WORKSHOP REPLY ON JELMOLI’S IGTV.
Equipment Needed
A blender, food processor or nutri-bullet
A lemon zester
A sharp large knife
Ingredients
Serves 4
STEP 1 | PEA MOUSSE
200 g frozen peas or 500 g fresh peas (remove the pods prior to starting)
3 tbs olive oil
2 tbs lemon juice
1 bunch chives
1/4 tsp salt
Boil 1 litre of water. When it’s boiling, add the peas and cook for 2 to 3 minutes for the frozen peas or 4 to 5 minutes for the fresh peas. Drain the water and run very cold water to stop the cooking process. Transfer to a blending jar or food processor and add all the other ingredients. Blend until smooth. If it’s too sticky, you can add a tablespoon more of water. Transfer to a small bowl.
STEP 2 | BASIL PISTACHIO PESTO
2 bunches basil (keep some leaves for the final assembly)
1 bunch chives
20 g pistachios
150 ml olive oil
1/4 tsp salt
1 tbs lemon juice
Black pepper to taste
Add all the ingredients to a blending jar or food processor. Blend until it’s smooth and set aside.
STEP 3 | ALMOND RICOTTA
125 g blanched almonds – soaked overnight or for at least 2 hours
3 tbs or more if needed water
Zest of one lemon
1 tbs lemon juice
1/4 tsp salt
Rinse the soaked almonds and transfer to a blending jar or food processor. Add all the other ingredients and blend until the almond mixture is smooth but has a slightly crumbly texture. If it’s really sticky and not blending at all, add 1-2 more tablespoon of water and blend again. Transfer to a small bowl.
STEP 4 | ZUCCHINI LAYERS
2 medium Rondini zucchini (or 2 small classic zucchini)
Salt & black pepper to taste
Wash and pat dry the zucchinis. Using a sharp knife cut fine slices (3mm). We need 12 slices in total and preferably the ones from the middle part which are the largest. Arrange the slices on kitchen towels and season with salt.
If you are using classic zucchini, remove the ends and cut the zucchini in two. Then cut 2mms slices and use 2 per layer. That means 24 in total for 4 lasagnes.
STEP 5 | FINAL ASSEMBLY
20 g pistachios
A few edible flowers – preferably pink or yellow
2 handful watercress
A few basil leaves
On a plate, scoop out one tablespoon of basil pesto and draw a few circles to spread the pesto. Add a first zucchini layer and scoop 2 teaspoons of almond ricotta and 2 teaspoons of pea mousse. Top up with some watercress and drizzle some pesto. Repeat the same steps two times more. For the last layer, replace the watercress with a few basil leaves and 3 to 5 edible flowers. Finish off with some pistachios. Serve immediately!