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Daniela Cicioni – Seitan with karkadè @Identitagolose

February 23, 2014

_MG_8598

This post id dedicated to the talented Daniela Cicioni, Italian vegan chef and to the plate she presented at Identità Golose (international haute cuisine convention).

The name of this beautiful recipe 100% vegetable is “flowers where you least expect” and it is:

_MG_8581SEITAN FROSTED TO KARKADÈ WITH CREAM OF BROCCOLI AND BAKED PARSNIPS

Ingredients for 8 servings

For the CREAM OF BROCCOLI

120 g broccoli blanched in boiling salted water for 4 minutes

15 g of cashews, soaked for 3-4 hours, drained and rinsed

2.5 ml of dry wild garlic

11 ml of extra virgin olive oil

Herbal salt

For PARSNIPS BAKED

8 pieces of parsnip washed and brushed, cut lengthwise 13 cm long and about 10 g, immersed in cold water

Extra virgin olive oil

fine salt

_MG_8589For the SAUCE KARKADÈ

125 ml of water

1.5 teaspoons of red sorrel

1.5 teaspoons of corn starch

1 pinch of salt

For the chopped pistachios, LEEK DRIED, GREEN APPLE AND CURRY

100 g of pistachios roasted for 5 minutes at 160 ° C and stripped of their outer skins

10 g of powdered dried leeks (green part of the leeks cut into strips , salted and lightly oiled , dried at 42 ° C for 24 hours)

10 g of powder of Granny Smith apple dried at 42 ° c

Grated zest of 1 lime

Curry Powder

For the SEITAN

* 24 pieces of seitan curry and red onions with a diameter of 2.5 cm and height 3 cm

50 g of flour type 0

Extra virgin olive oil

Herbal salt

* FOR THE PREPARATION OF PRELIMINARY SEITAN STARTING FROM THE FLOUR

1.000 g of strong flour (e.g. Manitoba )

warm water

For the broth the seitan :

10 cm of kombu seaweed into small pieces

15 g of fresh ginger, peeled and chopped

45 ml of Shoyu (soy sauce and Japanese wheat )

sea ​​salt

1 bunch of sage leaves

1 bay leaf

To add to the dough raw seitan :

1 c of Curry Powder

50 g of lentil flour

200 g of puree caramelized red onions (cooked with olive oil, salt , 2 cloves 4 peppercorns and Sichuan ).

PREPARATION

For the CREAM OF BROCCOLI

Blend all ingredients, place in a sac à poche and heat in a water bath at 45-50 °C before serving.

For PARSNIPS BAKED

Grease and lightly salt the parsnips and cook in oven at 180 ° C for 10 minutes. Remove and cover with plastic wrap. Grease with olive oil and heat for 3 minutes at 180 ° C before serving.

For the SAUCE KARKADÈ

Put the Karkadè in boiling water at leave to infuse for at least 15 minutes. Take 100 ml of filtered infusion, add the starch, salt and heat, stirring until the sauce thickening. Let them cool down.

For the SEITAN

Mix the flour with enough water to make a elastic dough. Cover with cold water and let it sit for 8-10 hours. Drain the water and begin to wash away the starch, mixing under a thin stream of water (alternately hot and cold). Seitan will be ready when the water will become clear. Prepare the broth with 2 L of water, seaweed, ginger, Shoyu , salt and herbs , and bring to a boil. Meanwhile, put the dough in the mixer with lentil flour, curry powder, salt, puree of caramelized onions and incorporate all ingredients. Wrap the dough in a cloth, tie and cook for 1 hour and a half in the broth a slight boil. Remove the cloth after 30 minutes of cooking. Let the seitan cool down in its broth, then proceed to cut with pastry cutter.

Cover the chops of seitan in flour, season with salt and grease them. Cook them in the oven at 180 ° C for 15 minutes. Dip them in karkadè sauce, then in chopped pistachios (one side only). Reheat in the oven for 3 minutes before serving.

For the chopped pistachios, LEEK DRIED, GREEN APPLE AND CURRY

Mince together the ingredients except the lemon zest, which will be added after, store in an airtight container in the refrigerator until use.

TO GARNISH

Powder of dried red cabbage

Petals of pink begonia

COMPOSITION OF THE PLATE

Draw a strip of sauce using a silicone brush, place three pieces of seitan, three tufts of cream of broccoli, a piece of parsnip. Garnish with flowers and red cabbage powder.

Thanks to Daniela Cicioni for the recipe and Identità Golose, Francesca Brambilla and Serena Serrani for the images.

Lisa

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