Lasagne
Lasagnes en roulé aux courgettes, pistou et fromage Philadelphia
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100g courgettes
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250g Philadelphia cream cheese
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50g parmesan
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10g ground pistachios
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4 sheets of Panzani Lasagne
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Pistou herbs
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2cl extra virgin olive oil
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1 bunch of basil micro-shoots
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1. Cook the lasagne sheets in salted boiling water.
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2. Dry then oil them and keep chilled.
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3. Cut the courgettes into very small cubes and cook them in a saucepan, then let them cool separately.
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4. Using a spatula, work the cream cheese in with the parmesan, pistou and the courgettes. Season and spread the mixture over the sheets of lasagne leaves in layers of about a half a centimetre, then roll in plastic wrap and store in the fridge.
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5. At the last moment, chop the rolls into pieces, sprinkle with chopped pistachios and top with a few drops of olive oil and a basil leaf, as seen on the picture.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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