02-05-2013
Broad beans ravioli with smoked almond curd aromatised with olive tree and red onions with notes of hibiscus by Daniela Cicioni - a dish with smoky, bitter and tart notes and spring scents
A totally vegetal recipe, a mixture of flavours and textures. The creaminess of the curd embraces the aromatic strength of the smoked olive tree. The red onion counterbalances the bitterness of the broad beans and the tartness of the raspberry vinegar while the hibiscus amplifies the different sensations. Broad beans ravioli, smoked almond curd aromatised with olive tree and red onions with notes of hibiscus Recipe for 4 people Dough 100 g re-milled durum wheat semolina 100 g broad beans flour 120 ml water 10 ml extra virgin olive oil 4 g powdered hibiscus salt Filling
Almond curd 1 l almond milk 40 ml apple vinegar 3 g salt Dried red onion 50 g red onion, julienne cut 2 g powdered hibiscus 5 ml raspberry vinegar 5 ml olio extra virgin olive oil salt Method
Dried red onion Mix all the ingredients and leave them to dry at 42°C for 12 hours.
Healthy, natural and vegetarian cuisine
by
Vegan and rawist chef based in Como