- 250g mixed pulses
- 2 zucchini
- 50g fresh ricotta
- 60g cherry tomatoes
- 1 cucumber
- 1 carrot
- q.b. olio evo, sale, aceto
salt, vinegar, extra-virgin olive oil to taste
Peel and cut the zucchini, season with salt and oil. Heat a non-stick pan and grill the zucchini (2 min for each side).
Aside, stir the ricotta with the mixed pulses, a drizzle of oil and a pinch of salt.
Cover a round casserole with parchment paper.
Arrange a part of the zucchini at the bottom of the casserole, add the mixed pulses mixture and then make another layer of zucchini.
Bake at 170°C for 8 min.
Meanwhile wash the cherry tomatoes and peel the cucumber, blend both ingredients with 2 spoons of oil, a drop of vinegar and a pinch of salt, till you get a smooth gazpacho.
Arrange the timbal in a serving dish and decore with gazpacho drops and a julienne of carrots.