Lasagne in green with vegan pesto and zucchini
starters from Italy - Lombardia
translated by Italian with
Tomato juice: a classic poor recipe, but always very tasty and tasty suitable for summer times
Sprinkle 5 minutes 2 tablespoons of extra virgin olive oil with basil, garlic and shredded finely shredded stems. Remove basil stems and clove garlic.
Add the tomatoes washed, peeled and cut roughly. Combine salt and sugar and cook tomatoes for about 10 minutes.
Add the cubed bread and pour a spoon of water and bake.
Prepare the basil oil by shaking basil in boiling water. Cool it in water and ice to retain the color, blend it with the remaining oil.
Serve the tomato-shaped tomato juice with the buffalo rocket, basil oil, basil leaves and if you like some crunchy croutons.