Recettes
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Flexitarian Recipes by Giovanni Apollo
Grilled Salmon with Fresh Herbs
Ham, zucchini, Allégro ricotta and mint Involtini
Ingredients
125 ml (½ cup) of Allégro 4% low sodium ricotta
8 mint leaves, chopped
Salt and pepper to taste
60 ml (1/4 cup) olive oil
2 zucchini, cut into little sticks
4 slices of good quality ham
8 mint leaves, chopped
Salt and pepper to taste
60 ml (1/4 cup) olive oil
2 zucchini, cut into little sticks
4 slices of good quality ham
Method
In a bowl, mix together the Allégro ricotta and mint leaves. Season with salt and pepper.
Let rest 15 minutes.
In the meantime, heat the oil in a pan over medium heat and sauté the zucchini for 3 minutes. Remove from the heat and let cool in the refrigerator.
Delicately mix the Allégro ricotta with the zucchini.
Place the slices of ham on a clean work surface. Spread an even layer of the Allégro ricotta stuffing on each slice and roll it up to form an involtini. Serve cold.
Let rest 15 minutes.
In the meantime, heat the oil in a pan over medium heat and sauté the zucchini for 3 minutes. Remove from the heat and let cool in the refrigerator.
Delicately mix the Allégro ricotta with the zucchini.
Place the slices of ham on a clean work surface. Spread an even layer of the Allégro ricotta stuffing on each slice and roll it up to form an involtini. Serve cold.
Preparation time: 10 minutes
Resting time 15 minutes
Cooking time: 3 minutes
Number of portions: 4
Resting time 15 minutes
Cooking time: 3 minutes
Number of portions: 4
Nutrition Facts
Per 1 portion
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Amount% Daily Value
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Calories 260
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Fat 19 g29%
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Sodium 880 mg36%
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Carbohydrate 5 g2%
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Fibre 1 g4%
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Protein 18 g
Nutri-note
An original recipe that will be a hit with the whole family. It can be easily slipped into a lunchbox. The mint-flavoured cheese gives it a touch of freshness. And what’s more, this dish is protein-rich and contains good monounsaturated fats.
GIOVANNI APOLLO
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
© Chef Giovanni Apollo, Apollo Globe Traiteur,
6389 Saint-Laurent Boulevard, Montreal (Quebec) H2S 3C3