Health knowledge made personal
Join this community!
› Share page:
Search posts:


Posted Feb 13 2011 11:39am

In honor of my lunch date at Pure Food and Wine today, I thought I would share the experience with you. As it is my favorite restaurant in NYC, of course I had to try to make one of their signature dishes. Have you ever tried to make a raw dish? That you actually serve to guests?? Well this one comes out phenomenal. Give it a try!

Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto

by Matthew Kenney of Pure Food and Wine
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves

Cooking Instructions

Lemon-Pignoli “Ricotta”
Blend the pignoli, lemon juice, nutritional yeast, and salt in a food processor. Don’t be in such a hurry that you forget this next part as I did (although it turned out delicious anyway!!) Add 6 tablespoons water, 1T at a time, and pulse until the texture becomes fluffy.
Tomato Sauce
Blend all ingredients in food processor until smooth.
Basil-Pistachio Pesto
Blend all ingredients in food processor until smooth.
Cut zucchini lengthwise into very thin slices, then cut in half crosswise.
This cheese slicer came in VERY handy!
Cut the tomatoes in half…
…and each half into thin slices.
Line the bottom of a 9-by-13-inch baking dish with several of the zucchini slices. (With each layer, keep in mind you will need enough of each ingredient to do this three times.) Drizzle olive oil over the zucchini slices, spread tomato sauce over it, followed by small dollops of ‘ricotta’ and pesto. Add a layer of tomato slices, and sprinkle with oregano and thyme. Repeat in entirety two more times. Serve  and amaze your guests!

Behold the masterpiece! Guaranteed to get RAVE reviews from all who are lucky enough to snag a piece.

Post a comment
Write a comment:

Related Searches