Goodbye with heavy and baked stew for several hours. Now is the time to dare to experiment with light, tasty and, above all, is easy to prepare recipes. And although the word “climbing” usually makes us think about the layers of Molent Paste and the Bechamel sauce, which was 180 degrees, today we offer to turn this classics.
Cunning? Change pastes for a healthy and crispy ingredient: unprocessed slices in the sheets. Thus, this ingredient turns into an ideal basis to establish a cold, light and absolutely tasty version of climbing, without cooking and listing in less than five minutes.
Used in raw form as a replacement for plates for pasta, Tsukkini provides freshness, texture and slightly sweet touch, which ideally combines with vegetables and cream fillings. In addition, his high percentage of water makes him an ideal ally to take care of this summer, not sacrificing pleasure to eat and great.
Cold climbing tsukkini is much more than an alternative to a traditional paste. This is a creative and healthy way to re -invent a classic dish with fresh and summer ingredients. In this article, we present three different recipes of cold climbing with Tsukkini, perfectly suitable for combating warmth and surprise their guests or, the dishes themselves, as original as refreshing.
Mediterranean cold climbing with tuna
This recipe resembles the classic aromas of the Italian summer: tomato, basil, cheese and olive oil. We open the full list of ingredients:
- Big Tsukkini
- Tuna banks in olive oil (draining)
- Two mature tomatoes
- 100 grams of ricot or cottage cheese cheese
- Fresh leaves of basil
- Olive oil more
- Salt and pepper to taste
- Splash of lemon juice (optional)
This is a step by step to make the perfect climb as a single dish:
- Start rinse the tsukkini well and cut it into small sheets with a mandoline or wide peel. We remind you that in this recipe there is no need to cook it.
- Then cut tomatoes into small slices or small cubes, in accordance with your tastes.
- Then, in a bowl, mix tuna with ricot cheese, a small amount of salt, pepper and a few drops of lemon juice. You can add rolled black olives or capers to enhance the taste.
- Mount climbing the alternating layers of Tsukkini, a mixture of tuna and cheese, tomatoes and fresh basil leaves. Repeat until the end of three or four layers.
- This ends with a surge of olive oil and decorates with a large amount of basil.
- It is recommended to save the lasagni in the refrigerator for several minutes before serving.
Cold vegetarian climbing humus and pepper
If you are looking for a recipe without meat, but loaded with aroma and nutritious, this climbing is your best option. In this dish, humus acts as a creamy and rich base, while pepper provides sweetness and smoked touch. In addition to Tsukkini, humus and fried peppers, you will need these ingredients:
- Big Tsukkini
- 150 grams of Humus (classic or with a shade of paprika)
- Fried red pepper (can be a boat)
- Fried yellow pepper
- Delicate flashes or arugula
- Olive oil
- Zaatar o powder (optionally)
- Salt and pepper
With these ingredients and five minutes of your time you will receive cold and vegetarian lasagnia to put your boots this summer, without your health under control:
- First, cut the tsukkini into thin sheets, as in the previous recipe.
- Also cut the peppers into small strips.
- Then extend the first layer of the tsukkini and distribute the generous layer of Humus. If you prefer, you can replace humus with a mixture of Greek yogurt, Tahini And lemon for a more cream and acidic version.
- Add red and yellow strip pepper and several delicate running sprouts. The taste of arugula is very good with humus.
- Repeat the process until you get three or four layers.
- Finally, sprinkle Zaatar Or caraway seeds, the touch of salt and a surge of olive oil before serving.
Vegan cold climbing with spinach, anacardo cream and dry tomato
This recipe is a pearl crown for those who followed a vegan diet or just want to try another and healthy option without animal ingredients. The key is to make three layers of well -defined and additional aromas: maculated spinachs, vegan “cheese” types and dry tomato paste, which provides intense and original stroke.
These ingredients for climbing:
- Big Tsukkini
- Two cups of fresh spinach
- 10 black black olives
- Tablespoon of soy sauce
- Half a cup of dried tomatoes in oil
And this is for the preparation of Anacardos cream:
- Anacardo cup (saturated with at least two hours or in hot water for 10 minutes)
- Two tablespoons of nutrient yeast
- Average lemon juice
- Small concepts of garlic
- A quarter of a cup of water (or necessary to obtain a creamy texture)
- Salt to taste
Next, we explain how to prepare it at home:
- To prepare anacardos cream, first drain anacardos, soaked and crush them with nutrient yeast, garlic, lemon, salt and water until you get the cream cheese texture. Cold reserve.
- Then, for the mopter, spinach, it smallly picks up spinach and mixes them with black black olives and soy sauce. Let it stand for a few minutes to absorb the taste and slightly soften.
- Continuing with dry tomatoes, deplete them and crush them until you get a dense paste. If necessary, add a tablespoon of a boat or water oil.
- As soon as all the developments are finished, go to the assembly of the climbing. Place the layer of the tsukkini sheets, one of the mixture of spinach and olives, one with anacardos cream and the other from a dry tomato cream. Repeat the process two or three times to form a small tower. This ends with an anacardos cream layer.
- Cool at least 15 minutes so that the aromas can better integrate.
General advice for your cold
Before you start working with any of the three recipes that we have chosen for you, it is important that you take into account these tips so that your cold climbing is not only preparing to quickly prepare, but also irresistible in the form and sky. Although these recipes do not require cooking, a pair of tricks can make the value between the current lasagna and those that everyone wants to repeat.
- Perfect reduction: use mandoline or wide peel so that the sheets are homogeneous and good. This is the key to ensuring that the texture is pleasant, and the assembly is easier.
- The taste is capas: when not cooked, it is important that each layer has a sufficient taste. Feel free to add fresh herbs, spices or light dressings.
- Relax before serving: although at the moment they can be eaten, these cold Lasagi earn much more if they rest for several minutes in the refrigerator before serving. It helps aromas to become better.
- To carry: they are ideal in order to take the office, a picnic or beach. You just need a hermetic cone and spoon.
