Scrambled tofu

This recipe requires time and a certain level of attention. The result, however, is very interesting for many reasons. In fact, we have created a “scrambled” tofu, delicately aromatised with hazelnuts which have a high nutrition value. The curdling agent has been added when the milk reached 88°C. For this procedure I suggest you use a digital thermometer.
The recipe also includes one of my favourite mayonnaises: it is made with homemade soya milk and has a delicate aroma of toasted hazelnuts. It’s recommended when completing delicate recipes such as this and many more.

Fake ricotta with hazelnuts and crispy black cabbage leaves

Recipe for 4 people

INGREDIENTS
for the hazelnut cheese
2200 g water
250 g yellow soya beans
100 g peeled and lightly toasted hazelnuts
3 g citric acid
50 g boiling water to melt the citric acid

spicy oil
a pinch of white pepper
lemon zest

24 tender black cabbage leaves
bean sprouts

Soya and hazelnut milk mayonnaise* (see recipe at the end)

METHOD
1) Soak the soya beans overnight. Drain them and blend them together with the hazelnuts in a Bimby processor at the highest speed with about half of the water necessary in the recipe. If the process has been properly made, you should obtain a smooth and uniform liquid. Transfer this mixture, together with the remaining water, into a pot with high borders and a thick base. Heat on a low flame and stir constantly so as to avoid that it sticks to the base. Simmer for about 5 minutes and remove from the stove. Strain the warm liquid with a cotton or linen etamine and press so as to obtain as much milk as possible. The solid part left in the etamine (Okara) can be used to make many highly nutritional recipes.

2) Put the milk back on the stove and simmer for about 2 minutes. Remove from the stove and leave to rest for a few minutes. Melt the citric acid into the boiling water. Gradually pour the curdling agent into the soya and hazelnut milk and stir gently with a wooden spoon until the curdling liquid is finished. A few seconds later, the curdling phase should begin; the cheese flakes should come to the surface. Cover the pot with a cloth and leave to rest for a few minutes without stirring. Collect the vegetal cheese flakes with a perforated spoon and put them into a container previously covered with a damp etamine. Cover with the same etamine and leave out of the fridge for a few hours so that the excessive liquid is drained.

3) Transfer the fake ricotta into a metal bowl and break it with a fork, season it with some spicy oil, some extra virgin olive oil, pepper and salt if necessary. Put to a side.

4) Perfect the cabbage leaves with a small knife and deep fry them at 150°C until they are crispy and shiny.

5) Put the cabbage leaves in a playful way on the base of the plates, continue with some oriental quenelle of hazelnut ricotta and season them with the finely grated zest of a lemon. Finish with the bean sprouts and a few spots of mayonnaise prepared with the same milk used to prepare the cheese.

* for the Soya and hazelnut milk
INGREDIENTS
200 g soya and hazelnut milks
240 g corn oil
60 g extra virgin olive oil
20 g lemon juice
4 g salt

METHOD
Put the milk into a blender glass and add the lemon juice and the salt. Process for a few seconds so as to finely mix the ingredients. In a jug, mix the two oils and gradually pour them over the hazelnut milk; continue to blend with the processor until the oil is finished. If the procedure is done properly, we should obtain a light and stable mayonnaise. Put some of this in a small pipette and leave it to rest in the fridge. You can keep it in the fridge for 5-6 days.