Ingredients for 1 portion
– 3 Asparagus
– 3 Artichokes
– a dozen Hop Sprouts
– 1/4 of Carrot
– Mixed salad to taste
– Extra virgin olive oil q.b.
– Soy sauce
– Sesame seeds (1 tablespoon)
– Salt to taste.
– Umeboshi Vinegar
CREAM OF ANACARDI AND SAFFRON
– 100 gr. Cashews
– 70 gr. water
– 0.125 gr. Saffron (1 sachet)
– Sweet paprika
– 20 gr. Extra virgin olive oil
– A pinch of salt
Asparagus – Cut off its tips. Steam for 5 minutes and then grill them. They should remain a little crunchy (al dente).
Artichokes – Remove the outer leaves, peel the stem, cut them in half and remove the internal beard with a spoon. Once cleaned, put them in a bowl with water and lemon to prevent them from turning black. Steam until they are soft (about 10/15 minutes). Then place in a pan with Extra virgin olive oil, Sesame Seeds, Paprika and Soy Sauce.
Carrot – Peel the carrot and cut into thin slices. Mix with Extra virgin olive oil and a pinch of salt. Place flat and space out in a baking dish and cook at 180 °C/350°F for about 20/30 minutes (until crispy).
Hop Sprouts – Wash them well and put them in the pan with a little olive oil, Pimento and blend with a drop of Umeboshi Vinegar until they are tender.
Mixed salad – Wash the leaves.
Cashew and Saffron Cream Preparation:
Soak the cashews for at least 12 hours.
After that time, blend them with WATER, SAFFRON, PEPPER, PAPRIKA and OIL to obtain a smooth sauce. If necessary, adjust seasoning to taste.
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