Recettes
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Flexitarian Recipes by Giovanni Apollo
Grilled Salmon with Fresh Herbs
Pizza with Allégro ricotta and fresh tomatoes, olive oil and black pepper
Ingredients
250 ml (1 cup) of Allégro 4% low sodium ricotta
15 ml (1 tbsp) of chopped oregano
1 commercially available plain pizza crust (your choice of size) or focaccia bread
2 large, ripe but firm tomatoes, sliced
30 ml (2 tbsp) of olive oil
Ground pepper to taste
15 ml (1 tbsp) of chopped oregano
1 commercially available plain pizza crust (your choice of size) or focaccia bread
2 large, ripe but firm tomatoes, sliced
30 ml (2 tbsp) of olive oil
Ground pepper to taste
Method
Preheat oven to 190º C (375º F).
In a bowl, mix the Allégro ricotta and oregano. Spread a generous layer of the mixture on the crust.
Cook in the oven for 10 minutes.
Add the tomato slices, olive oil and pepper to the crust. Continue cooking for 5 minutes.
Serve hot, accompanied with a salad of arugula and olive oil.
In a bowl, mix the Allégro ricotta and oregano. Spread a generous layer of the mixture on the crust.
Cook in the oven for 10 minutes.
Add the tomato slices, olive oil and pepper to the crust. Continue cooking for 5 minutes.
Serve hot, accompanied with a salad of arugula and olive oil.
Preparation time: 5 minutes
Cooking time: 15 minutes
Number of portions: depends on the size of the crust
Cooking time: 15 minutes
Number of portions: depends on the size of the crust
Nutrition Facts
Per 1 portion
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Amount% Daily Value
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Calories 270
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Fat 18 g28 %
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Sodium 250 mg11 %
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Carbohydrate 18 g6 %
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Fibre 1 g4 %
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Protein 9 g
Nutri-note
A wonderfully simple recipe that puts an emphasis on fresh and nutritious ingredients. Tomatoes are filled with vitamins in addition to being rich in lycopene, which has been shown to reduce the risk of several types of cancer.
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