Vegan girasoli filled with grilled vegetables with double tomato cream and almonds

  • 1 package of vegan girasoli filled with vegetables
  • evo oil
  • 10 almonds
  • 10 desiccated tomatoes
  • 20 datterini tomatoes
  • salt
  • 1 slice of garlic
Clean tomatoes and slice them. Dispose them above a baking tray. Cook them for 10-15 minutes at 220°C, season them with evo oil and a pinch of salt. When the girasoli are cooked, unite the desiccated tomatoes, a pinch of salt and almonds. Mix everything, until obtaining a soft cream. Pour two spoonfuls of evo oil and brown a slice of garlic. Remove the garlic and lay the girasoli down. Add 180ml of water and the double tomato cream. Salt it and cook everything until the water will be evaporated.
Cooking time:
20 minutes

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