Rolls aperitif with dehydrated vegetable leathers

1. Cut the tomatoes into quarters, mix them in a blender or a blender with the rosemary, paprika, salt, pepper, semolina and oregano pin. Go to the Chinese this coulis, to extract a little water from tomatoes. Then, regularly spread the tomato pulp on a sheet of parchment paper, arranged on a tray of your dehydrator.
2. Sponsor the yellow peppers and cut them into cubes. Also mix them in the blender or blender with salt. Go to the Chinese this coulis, to extract a little then spread out the pepper pulp on a sheet of parchment paper, arranged on a tray of your dehydrator.
3. Dry the two preparations simultaneously by referring to the repository table below.
4. At the end of dehydration, peel off the pasta and each place them on a sheet of cling film, on the worktop.
5. Throughout the surface of the tomato leather, spread the ricotta, sprinkle a little dried oregano, then roll the maki on itself. Wrap it in the cling film and place it in the freezer for 1 to 2 hours.
6. Throughout the surface of the pepper leather, arrange very thin slices of raw ham, then add very thin lamellae of melon. Roll the maki on itself. Wrap it in the cling film and place it in the freezer for 2 hours.
7. When serving, cut the rolls into small sections of the thickness of a maki and taste.

Drying frame

Advice: freezing time is necessary to be able to train and cut the makis. Prepare your vegetable leathers the day before and assemble the makis on D -Day.

Tip: vegetable leathers are light and tasty. They are a good alternative to traditional Japanese makis.