Risotto with mulberry blackberries with almond butter
first courses from Italy
Carasau bread lasagna and asparagus
Carasau bread lasagna and asparagus
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The lightness of carasau bread, the benefits of #asparagus and the delicacy of a fantastic 100% #vegan cream
preparation
step 1
Let's clean the spring onions, let's end it fine. Take the toughest part of the asparagus stem, wash it carefully and cut it off with washers, having the utmost care not to ruin the tips.
step 2
Put all the vegetables in a non-stick frying pan and season with oil and salt. Let's cook it gently for about 15 minutes.
step 3
Meanwhile we pour the vegetable broth in a pot and bring it to the boil. Add the saffron bag.
step 4
So let's prepare the cream by putting the almonds, cashew nuts, soy yogurt, a pinch of salt and water in the mixer's mouthpiece. Let's blast everything at maximum speed until we get a homogeneous cream.
step 5
Cover the bottom of a frying pan with 3 tablespoons of yogurt cream and place the pieces of carasau bread in order to get a first layer.
step 6
Let's soak the bread with a bowl of broth, cover with two or three teaspoons of cream to yougrt, add some spoonful of vegetables and sprinkle with flaky yeast.
step 7
Let's continue until we get the last layer, which we garnish with a spin of olive oil and some asparagus.
step 8
Cover the syringe with foil paper and cook the lasagna in a preheated oven at 180 ° C for about 30 minutes. Let's take the cover and we'll do the grill for about 5 minutes or until golden.
step 9
Cover the syringe with foil paper and cook the lasagna in a preheated oven at 180 ° C for about 30 minutes. Let's take the cover and we'll do the grill for about 5 minutes or until golden.