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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Stuffed Zucchini with Egg and Asparagus


ingredients

  • 2 medium zucchini.
  • 3 hard-boiled eggs.
  • 8 fresh green asparagus spears.
  • 2 or 3 tablespoons mayonnaise.
  • chopped parsley.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.


preparation

Rinse the asparagus well, trim off the woody ends, and cook them either in a double boiler or simply boil them in salted water until tender.
In a small bowl, mix the chopped parsley with 2 tablespoons of oil. Set this aside for later.
Wash the zucchini, then halve them lengthwise. Using a sharp knife, score the flesh in a crisscross pattern without cutting through the skin. Season with salt and pepper, drizzle with a bit of oil...

heat a griddle or grill pan and cook the zucchini halves on both sides over medium heat...
Once they're nicely cooked through, use a spoon to carefully scoop out the flesh, taking care not to tear the skin.
Mash the zucchini flesh with a fork, then set it aside along with the grated hard-boiled eggs and the asparagus chopped into small pieces...
Mix this filling with 2 or 3 tablespoons of mayonnaise, then spoon the mixture back into the zucchini shells.
Serve them cold or at room temperature, finished with a drizzle of that parsley oil you set aside earlier...
I hope you enjoy this one!

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