Deconstructed Vegetable Lasagne
Ingredients
- For the noodles
- 150 grams Pastry flour
- 150 grams Durum wheat
- 2 eggs
- salt
- 100 milliliters lukewarm water
- For the vegetables
- 8 Okra
- 4 Zucchini
- 350 grams Cherry tomatoes
- 4 green chili peppers
- 1 handful Basil
- olive oil
- salt
- peppers (freshly ground)
Preparation steps
For the noodles: Combine flour and semolina. Knead with eggs, salt and water to form a smooth dough. Cover with a cloth and let rest for 20 minutes.
Roll out dough on a floured surface to about 2 mm (approximately 1/15 inch) thick. Cut into 20x10 cm (approximately 8x4 inch) rectangles. Let noodles dry on a tea towel.
For the vegetables: Rinse zucchini and okra. Blanch okra in salted water for 4 minutes and drain. Cut 2 zucchini with a peeler lengthwise into thin slices. Slice remaining zucchini.
Heat 2 tablespoons oil in a pan and fry zucchini over medium heat on both sides until golden brown. Remove and drain on paper towels. Season with salt and pepper. Add 1-2 tablespoons of oil to pan. Rinse tomatoes and cook with okra and chile peppers over high heat. Arrange vegetables on 4 plates.
Cook pasta in portions in a large pot of boiling salted water for about 6 minutes. Remove out with a slotted spoon and serve directly on vegetables.
Drizzle each serving with remaining olive oil, season with pepper and serve garnished with basil.
