Proteins of theFuture: Haute Cuisine Recipes – Gianfranco Pascucci
You know those lost causes nobody would ever think to commit themselves to, those topics that hardly thrill anybody, so much that those who pursue them are not considered “normal”. Alright, I’ve got a weakness exactly for this kind of challenges: the more a thing is out of touch and a lost cause, the more I get thrilled by it. If then the challenge is issued by the UN and by the FAO, declaring 2016 the “international year of vegetables”, how can I resist? After all, what can you expect from somebody who has cooked for more than 10 years with all the waste everybody throws away or that regularly cooks in an electrical appliance such as the dishwasher, causing hesitant looks and so much more that you can expect. Well, this year you’ll hear me more on the subjects I care more about, because I will give my best so that they can become YOUR causes… and let’s hope they aren’t so lost. One of these are without a doubt legumes, to which I’ve already dedicated many posts examining the benefits, for the environment, health and the wallet, trying to debunk all of the believes for which many avoid them. Looking through food rich in proteins, legumes are the ideal candidates to face the challenge of feeding everybody (even when the world population will reach 10 billions) in the most eco-friendly way possible, even though they are almost absent from our tables, as much as in restaurant menus.
Now’s the time to challenge our chefs, and who knows, maybe through their recipes you’ll try them more. At the end of the year we’ll award the best recipes, those that better answered the challenge to create a dish:
- Where legumes are the absolute protagonists, better if used in an original way
- Other protein-based food such as meat, fish, shellfish, mollusc, eggs are allowed but only if used as marginal elements in the recipe, better if of these products less noble parts are used, those that would be thrown out
- Legumes love cereal, as taste but also as nutritional reasons, so the two ingredients together are perfect
- Also perfect is the combination of fruits and vegetables to pleasure
The first recipe that I chose to publish is the one by Gianfranco Pascucci, Pascucci al Porticciolo’s chef, in Fiumicino. A recipe for 4 people.