{"id":8117,"date":"2025-08-28T10:21:43","date_gmt":"2025-08-28T10:21:43","guid":{"rendered":"https:\/\/ecceukch.eu\/mini-lasagna-with-zucchini-pesto-shrimp-and-potatoes-with-evo-oil\/"},"modified":"2025-09-26T13:43:00","modified_gmt":"2025-09-26T13:43:00","slug":"mini-lasagna-with-zucchini-pesto-shrimp-and-potatoes-with-evo-oil","status":"publish","type":"post","link":"https:\/\/ecceukch.eu\/en\/mini-lasagna-with-zucchini-pesto-shrimp-and-potatoes-with-evo-oil\/","title":{"rendered":"Mini Lasagna with Zucchini Pesto, Shrimp, and Potatoes with EVO Oil"},"content":{"rendered":"
<\/div><\/div><\/span>

Ingredients<\/h4><\/span>
<\/div><\/div><\/div>
  • <\/i><\/span>
    Flour 300 g<\/div><\/li>
  • <\/i><\/span>
    2 eggs<\/div><\/li>
  • <\/i><\/span>
    Egg yolks x 4<\/div><\/li>
  • <\/i><\/span>
    Zucchini 150 g<\/div><\/li>
  • <\/i><\/span>
    Potatoes 100g<\/div><\/li>
  • <\/i><\/span>
    Red shrimp 120 g<\/div><\/li>
  • <\/i><\/span>
    Sheep\u2019s milk ricotta 100 g<\/div><\/li>
  • <\/i><\/span>
    Extra Virgin Olive Oil 40 g<\/div><\/li>
  • <\/i><\/span>
    Grated Parmigiano Reggiano PDO 30 g<\/div><\/li>
  • <\/i><\/span>
    Fresh basil 10 g<\/div><\/li>
  • <\/i><\/span>
    Garlic 5 g<\/div><\/li>
  • <\/i><\/span>
    Salt as needed<\/div><\/li>
  • <\/i><\/span>
    Black pepper to taste<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

    Preparation<\/h4><\/span>
    <\/div><\/div><\/div>

    Knead the flour with the eggs until smooth and uniform. Roll out a thin sheet of pasta and cut it into even rectangles. Blanch them in salted water for a few seconds, then chill immediately in ice water. <\/p>\n

    Cook the peeled potatoes, cut into cubes, in salted water, then blend them with part of the ricotta until velvety smooth.<\/p>\n

    In a blender, pur\u00e9e the blanched zucchini with Extra Virgin Olive Oil, fresh basil, garlic, Parmigiano Reggiano PDO, and the remaining ricotta to obtain a creamy green pesto.<\/p>\n

    Clean the red shrimp, removing the shells and vein. Lightly season with Extra Virgin Olive Oil, salt, and pepper. <\/p>\n

    On a serving plate, alternate layers of pasta with the zucchini pesto and the potato cream, using a piping bag for a neat presentation.<\/p>\n

    Arrange the marinated shrimp on the top layer and finish with a drizzle of Extra Virgin Olive Oil and a light dusting of black pepper.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":7699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[],"class_list":["post-8117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts\/8117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/comments?post=8117"}],"version-history":[{"count":1,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts\/8117\/revisions"}],"predecessor-version":[{"id":8122,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/posts\/8117\/revisions\/8122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/media\/7699"}],"wp:attachment":[{"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/media?parent=8117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/categories?post=8117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ecceukch.eu\/en\/wp-json\/wp\/v2\/tags?post=8117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}