Want to surprise your guests? Try making these tasty ORGANIC GLUTEN FREE ZUCCHINI ROLLS. Fresh and easy finger food, perfect to serve as an appetiser or aperitif.
A modern and creative dish. These courgette ribbons are filled with creamy organic red lentils Spigabuona, carrots and various spices to enhance their flavour.
Did you know that red lentils are, of all lentil varieties, the easiest to prepare? Rich in vitamin B9 and essential minerals, they are perfect for making thick and creamy sauces and soups, like this organic lentil and carrot cream.
- Preparation: 10 minutes
- Serving size: 6-8 people
- Difficulty: Easy
- Cooking time: 20 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 150 g Organic Red Lentils Spigabuona
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon fresh ginger
- ¾ teaspoon ground coriander
- ½ teaspoon ground cumin
- 4 carrots peeled and cut into ½-inch pieces
- 2 teaspoons fresh lemon juice
- 30 g parsley
- Zucchini
- Salt and pepper
PROCEDURE
In a medium nonstick saucepan over medium heat, heat the olive oil until shimmering. Add the grated ginger, coriander, paprika, and cumin and cook, stirring, until fragrant, for about 40 seconds.
Add the lentils, carrots, and 1½ cups water to the now-empty pan, return it to medium-high heat, cover, and bring to a strong simmer, stirring occasionally to prevent sticking. Adjust the heat to medium-low and continue to simmer, covered and stirring occasionally, until the water is mostly absorbed, the lentils break down, and the carrots are tender, about 15 minutes. Off heat, cool to lukewarm.
Add the cooled lentil-carrot mixture, lemon juice, 1 teaspoon salt, and pepper to taste to the food processor and process until smooth, about 1 minute, stopping to scrape down the sides of the bowl as necessary. Adjust the seasoning with salt and pepper, if necessary. Scrape the mixture into a medium bowl, add most of the cilantro and stir to mix.
Use the mixture to create small vegetable rolls of marinated raw zucchini Sprinkle with parsley and serve.
FOR THIS RECIPE WE USED:
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