Italian Vegetable Towers
Ingredients
4 persons
- 2 eggplants
- 1 green zucchini
- 1 yellow zucchini
- 2 pots of ricotta
- 2 jars of ELVEA Pomo e Legumi
- 2 bottles ELVEA Passata Rustica
- 2 onions, chopped
- pepper
- salt
- fresh basil
- fresh parsley
- fresh rosemary leaves, chopped
- olive oil
Preparation
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1
Start with the vegetable sauce
Clean and cut the onion and bell pepper, stew them in a little oil. Then deglaze with the passata rustica and season with herbs (pepper and salt).
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2
Blend briefly when the vegetables are soft to obtain a sauce with ‘hidden vegetables’.
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3
Ricotta mixture
Season the ricotta with pepper, finely chopped basil, and parsley. Make sure the ricotta is flavorful enough.
-
4
Meanwhile, clean and slice the eggplant and zucchini into slices about 0.8 cm thick. Pour the sauce into a baking dish and arrange an eggplant slice on top.
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5
Arrange the ricotta on top of this, and then place a slice of green zucchini on top. Spread the zucchini with the Pomo e legumi and cover with a slice of yellow zucchini.
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6
Spread generously with another layer of ricotta and top with extra pepper and rosemary.
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7
Place in an oven for 40 min at 180 degrees Celsius.
