INGREDIENTS
- Spinach dough:
- – Chickpea flour 400 g.
- – Olive oil 150 cc.
- – Water 700 cc.
- – Spinach 1 bunch.
- – Salt and pepper.
- Beet dough:
- – Chickpea flour 400 g.
- – Olive oil 150 cc.
- – Water 700 cc.
- – Cooked beets 2 models.
- – Salt and pepper.
- Deck 1:
- – Zucchini in slices 2 models.
- – Garlic oil.
- – Thyme.
- – Roasted cherries (aceto + garlic + sugar + thyme) 12 models.
- – Ricotta 200 g.
- – Salt and pepper.
- – Lemon zest and juice 1 unit.
- – Basil leaves 1 handful.
- – Grated cheese 50 g.
- – Garlic 1 clove.
- – Walnuts 50 g.
- Deck 2:
- – Arugula 1 tied.
- – Beet greens.
- – Kale 3 leaves.
- – Queso brie 100 g.
- – Cashews or toasted walnuts.
- – Beet pickle.
- – Mustard French dressing, oil, salt, pepper and lemon.
Tremendous simple recipes for VEGETABLE FAINAS, with spinach and beets plus 2 scrumptious toppings that resolve your menu
PROCEDURE:
Espinaca craft:
1. Course of the spinach with the cooking water, and repeat the identical with the beet.
2. In a bowl, combine the chickpea flour and add the spinach or beet water whereas beating with a wire whisk. Additionally add the olive oil. Let it relaxation for a minimum of 1 hour, coated, within the fridge. Spice with salt and pepper.
An important factor in order that it would not stick preheat the oven and put the baking plate with a superb quantity of oil. Steadily add the faina combination.
3. Put within the oven till cooked.
Deck 1:
1. For the zucchini, lower into skinny slices, put a bit garlic oil, lemon juice and lemon zest, thyme, salt and pepper in a bowl. Let marinate
2. Sauté or roast the cherry tomatoes with a bit oil, vinegar, sugar, garlic and thyme, season with salt and pepper.
3. Make a pesto with the basil leaves, grated cheese, garlic,
4. Season the ricotta with salt and pepper.
To assemble, place a bit basil pesto on the faina.
Beetroot faina:
1. Combine the cooked and processed beets with the cooking water with the arugula leaves, beet leaves and kale.
2. Make the French dressing by mixing all of the elements and season the salad.
3. Cowl the faina with the leaves and end with sliced brie cheese, the beet pickle and the toasted walnuts or chestnuts.
