For 2 persons
Ingredients
For the rolls:
- 1 courgette
For the bechamel:
- 200g of peeled almonds
- 50g of olive oil
- 1 pinch of onion powder
- 1 pinch of nutmeg
- Unrefined sea salt
For the filling:
- 220g of organic carrot pâté with walnuts and basil of Vegadénia (2 jars)
Accompaniments:
- 55g of black olive pâté with dry tomato of Vegadénia (½ pot)
- 50ml of olive oil
- 1 handful of fresh basil
Step 1:
Wash the courgette and, with the help of a mandolin, cut the courgette into thin strips. Reserve
Step 2: Bechamel
Put the almonds to soak for about 3 hours or overnight. Crush together with the rest of the ingredients and add the amount of water that you think is convenient so that a fluid sauce remains. To your liking
Step 3: Basil Oil
Blend the basil with the oil.
Step 4: The set-up
Arrange a little carrot pâté on the courgette strips and roll up. Sauce with the bechamel and the accompaniments. Enjoy.
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