Fake hazelnut ricotta with crispy black cabbage leaves by vegan chef Simone Salvini. In fact, there are two recipes here: there’s the Soya and hazelnut milk mayonnaise, which can be paired with delicate dishes such as this and many others created by the chef (photo by Emanuele De Marco)
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
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
a pinch of white pepper
24 tender black cabbage leaves
Soya and hazelnut milk mayonnaise* (see recipe at the end)
Simone Salvini, a vegan respect
* for the Soya and hazelnut milk
200 g soya and hazelnut milks
240 g corn oil
60 g extra virgin olive oil
20 g lemon juice
4 g salt
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.
Healthy, natural and vegetarian cuisine