Eggplant in honey and ginger sauce
2020-08-13 / test@t
Herb Pesto Tortillas
It's not just pesto tortillas, it's practically pesto focaccia. So your breakfast will be Italian style. However, such a breakfast can be easily transferred to lunch and even dinner - no harm to the figure.
Ingredients
- 100 g broccoli
- 200 g of green beans
- half a zucchini or a small young squash
- 50 ml olive oil
- salt
- 1 small bunch of parsley and mint each
- 2 tbsp. l. peeled hazelnuts
- 2 cloves of garlic
- 60-80 ml olive oil
- 0.5 tsp salt
- 200 g whole grain flour
- 1 tsp sugar
- 0.5 tsp dry yeast
- 0.5 tsp salt
- 140 ml warm water
- 1 tbsp. l. olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
For the dough, mix the dry ingredients, pour in 140 ml of warm water and knead the elastic dough. Add olive oil at the end. Gather the dough into a ball, put it in a bowl, cover with plastic wrap, make punctures in it and place in a warm place for 30 minutes so that the dough comes up.
Step 2
For the pesto, chop the herbs. Mix all the ingredients except the oil, grind with a blender, adding oil. You should have a thick, smooth sauce.
Step 3
For the filling, disassemble the broccoli into inflorescences and cook in salted water for 4–5 minutes. Heat the oil in a skillet and fry the beans and zucchini, sliced in half rings, stirring for 3-4 minutes, until the vegetables are golden brown. Salt.
Step 4
Pound the matched dough, divide into balls the size of walnuts and roll into thin cakes. Transfer the tortillas to a parchment-lined baking sheet and prick in several places with a fork.
Step 5
Heat the oven to maximum (230–250 ° C) and bake the tortillas for 5 minutes, until golden brown. Put some pesto on the finished tortillas, vegetables on top and place in the oven for another 2-3 minutes. Serve immediately.
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