| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Leaves of basil; (rinsed in cold |
|
|
; water and patted |
|
|
; dry) |
| 2 |
|
Ripe red beefsteak tomatoes |
| 2 |
|
Ripe yellow beefsteak tomatoes |
| 2 |
|
Ripe orange beefsteak tomatoes |
| 1 |
tb |
Coriander seeds |
| 2 |
oz |
Crumbled ricotta cheese |
| 1 1/2 |
tb |
Extra virgin olive oil |
|
|
Salt and fresh ground black pepper to |
|
|
; taste |
INSTRUCTIONS
Place the leaves of basil on top of one another and roll up tightly. Then,
using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and
wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a
circular motion on the plate. With the back of a heavy saucepan, crush the
coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some
salt and a few turns of the pepper. Then add the cheese and drizzle the
olive oil over the dish, sprinkle with basil.
Converted by MC_Buster.
Per serving: 194 Calories (kcal); 21g Total Fat; (93% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO5
Converted by MM_Buster v2.0n.
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