Lasagne
Lasagnes en roulé aux courgettes, pistou et fromage Philadelphia
-
100g courgettes
-
250g Philadelphia cream cheese
-
50g parmesan
-
10g ground pistachios
-
4 sheets of Panzani Lasagne
-
Pistou herbs
-
2cl extra virgin olive oil
-
1 bunch of basil micro-shoots
-
1. Cook the lasagne sheets in salted boiling water.
-
2. Dry then oil them and keep chilled.
-
3. Cut the courgettes into very small cubes and cook them in a saucepan, then let them cool separately.
-
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.
-
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.
-
This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
You might also like
Salade de Mini Farfalle à la Grecque
Mini Farfalle
Make recipe
Farfalle à la carbonara aux champignons
Farfalle
Make recipe
Cannelloni aux épinards, à la ricotta et aux pignons de pin
Lasagne
Make recipe
