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Find out if you fit into the LOW CARB and ketogenic diet lifestyle with nutritionist Roberto Navarro! Oh, and chef Malu Lobo makes a delicious dish for you! Zucchini Terrine with Ricotta Cream, Roasted Tomatoes and Pesto For the Terrine: 3 small zucchini, thinly sliced 200g grated ricotta 200g ricotta cream 1 can of sardines in oil, drained 4 Italian tomatoes, cut in half, roasted For the Pesto Sauce: 1 bunch of basil 1/2 cup (tea) grated Parmesan 1/2 cup (tea) walnuts 1 clove of garlic Salt to taste 1/2 cup (tea) olive oil Roasted tomatoes: Tomatoes Salt to taste Black pepper to taste Olive oil to taste Preparation method: Clean and cut the tomatoes. Remove the seeds with a spoon. Place on a baking sheet, season with salt, pepper and olive oil and bake at 150 C for approximately 25-30 minutes. Set aside. Preparation method (zucchini): 1- Clean the zucchini and slice into thin slices. 2- In a non-stick frying pan, grill the slices, seasoning each with salt and black pepper. Set aside. Preparation method (Ricotta): Mix the grated ricotta with the ricotta cream and the sardines in oil. Set aside. Preparation method (Pesto): In a mortar or food processor, beat the basil leaves with olive oil, walnuts, Parmesan cheese, garlic, salt and olive oil. Assembly: In a square pan, make a layer of grilled zucchini slices. Leave the ends sticking out so you can close the terrine later. Make a second layer with the sardine ricotta. Make a layer with the roasted tomatoes. Close with the ends of the zucchini, pressing them down a little. Refrigerate for two hours. Serve garnished with basil leaves. Follow us on social media! Twitter: @vocebonita Instagram: @vocebonitatv Facebook.com/vocebonitatv Official website: www.tvgazeta.com.br/vocebonita