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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes. | 2. Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden. | 3. In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy. | 4. To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heirloom tomato	6		chopped	2420.8055	0.0	538.5612	13.6
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pepper				2420.8055	0.0	538.5612	13.6
corn cob	2			2420.8055	0.0	538.5612	13.6
zucchini	3		sliced	6.93	1.0263	0.8943	0.132
mint	1	cup		40.128	7.6699	3.0005	0.6658
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
pecan	2/3	cup	toasted	190.8978	35.775999999999996	3.9289	4.0213
radish			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.