Spaghetti with zucchini cream and berries physal
second courses from Italy
Rolls with lettuce, chickpeas, tomatoes and almonds
Rolls with lettuce, chickpeas, tomatoes and almonds
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Of lettuce tasty rolls stuffed with chickpea cream and almond flour. A second very good and delicate, also perfect as a starter.
preparation
step 1
Pour into the blender jug and blend the almonds and grind into flour and pour into a bowl.
step 2
Always in the blender pitcher pour the boiled chickpeas and blend these also reducing them in cream with two tablespoons of water.
step 3
Pour the cream of chickpeas in the bowl with the almonds, season with curry to taste, nutritional yeast and a pinch of garlic powder.
step 4
Add also the two dried tomatoes chopped with scissors, the chopped basil with your hands and mix well together with spoon aside.
step 5
Wash under running water the leaves of salad and lessale in lightly salted water with the garlic clove. Bake in a few minutes.
step 6
Scolale water cooking and tamponale with paper towels to absorb excess water.
step 7
Adagia a lettuce leaf at a time on a cutting board, pour on the bottom of each leaf a nice quantity of cream of chickpeas and almonds like a meatball
step 8
wrap the leaf mo 'roll, sealing the edges with the leaf itself.
step 9
Arrange the rolls on a tray and season with a trickle of extra virgin olive oil.