Proteins From The Future Haute Cuisine recipes: Garbanzo Beans Tempeh by Daniela Cicioni
There’s another person who loves legumes as much as I do: she’s Daniela Cicioni, a great free lance chef who uses with great mastery fermentations and all of the raw cuisine techniques. Legumes are easier to digest when fermented, their nutritious content is easier to absorb and there are less potential inconveniences. Daniela experimented various variations, one of which presented this year at the Identità Golose event. The one that follows is her recipe for preparing the tempeh at home. Not the tempeh that you could easily buy at the supermarket, but one certainly tastier, prepared with Italian legumes, fresh and super lively. To follow a recipe to prepare it, a haute cuisine dish to inspire you for you own domestic version.
PEELED GARBANZO BEANS TEMPEH
– 500 g of peeled garbanzo beans, soaked in cold water for 8-12 hours
– 2 C of apple or rice vinegar
– 1,5 c of starter (Rizophus oligosporus)
– 2,5 l of mineral water
Drain and rinse the garbanzo beans. Put them in a thick bottom pot with the water and the vinegar. Cook for 20-25 minutes from the boil. Let it simmer slowly.
Rinse them well, put them back into the pot and rinse them on a low heat for at least 3 minutes while also stirring so that they do not stick to the bottom, or use a hairdryer.
Move them into a large glass or steel basin and gently turn them over once in a while to dissipate the heat. The basin can be put in a container full of cold water to accelerate the cooling procedure. After at least 15 minutes, the garbanzo beans should have reached around 35°C, at this point inoculate little by little the starter, mixing for 2 minutes and being careful to spread it out evenly.
Move the inoculated garbanzo beans in the bag previously pierced with a toothpick (make holes at a distance of 1 cm each) or in a perforated bag for vegetables.
Spread the garbanzo beans so that a 2 cm layer is formed, flatten it with a spatula or with your hands.
Cut the bag excess, fold the side and close it with staples or by burning the sides with a lighter.
Move the obtained block in the incubator and incubate for 32-36 hours at 30-31°C. After 15 hours the tempeh will produce heat, so check that the temperature doesn’t increase too much. In this case, lower the power or turn off the oven light.
“Garbanzo beans tempeh, parsnip cream, fermented garlic pearls, chia seeds fillo dough and red cabbage sauce” by Daniela Cicioni
INGREDIENTS FOR 4 PEOPLE
– 250 g of garbanzo beans tempeh
– 40 ml of extra virgin olive oil
DRIED OUT FILLO DOUGH OF CHIA SEEDS
– 90 ml of red cabbage extract
– 14 g of chia seeds
– Minced aniseeds
– 1 pinch of salt
– 250 g of parsnip
– 15 ml of cooking water + 30 ml to blend it to cream once cooked
– 30 ml of bio corn oil
– 30 ml of agaves syrup
– 13 g of cashew nuts, soaked in water for 4 hours and then rinsed
– 20 full dried chamomile flowers + 10 (only for the pollen)
– 20 aniseeds
– 3 drops of lemon juice (plus the peel of ¼ of a lemon)
– 1 pinch of salt
– 1 pinch of chili pepper powder
FERMENTED GARLIC PEARLS
– 40 g of fermented garlic
– 100 ml of water
– 1,5 g of powdered agar-agar
– 300 g of corn
RED CABBAGE SAUCE
– 50 ml of red cabbage extract
– 5 ml of agaves syrup
– 1 g of mashed fennel seeds
– 0,6 g of powdered xanthan gum
– Warm up the oil in a thick bottomed pan, brown the tempeh on every side, move them on a plate and add salt.
CHIA SEEDS FILLO DOUGH (to prepare the day before)
– Pour the chia seeds and the aniseeds in the extract and let it rest for an hour, until a mucilage compound is formed.
– Spread it on two sheets of the drier a thin layer of compound and let it dry out for around 8 hours at 45°C.
– Let the wafer cool down, then obtain 12 circles with a 3,5 cm pastry cutter.
– Preserve it in the refrigerator in a hermetic container for at least 15 days.
– Peel and cut to pieces the parsnip
– Prepare an emulsion with the oil, the agaves, 10 chamomile flowers, salt and 15 ml of water.
– Vacuum-seal everything, cook for 50 minutes or until the parsnip tenders.
– Let it cool down in the bag, blend the parsnip with 30 ml of water, the cashew nuts, the remaining 10 clean chamomile flowers, the anise, the lemon, salt and powdered chili pepper.
– Put the cream into a pastry bag with a 12 mm smooth nozzle and preserve it cold. Warm it up at bain-marie when serving.
FERMENTED GARLIC PEARLS
– Pour the corn oil in a narrow and tall plastic or steel container, close it and put it in the freezer for an hour. It will be used to cool down the pearl.
– Mash the garlic with the water, add the agar-agar and whip it. Simmer it for 3 minuts while stirring. Turn it off and let it rest for 3-4 minutes.
– Pour the garlic mash in a 5 ml syringe with no needle.
– Pour some drops in the cooled down oil little at a time.
– Let the pearls rest for at least a minute in the oil.
– Pick them up with a slotted spoon and rinse them on some absorbing paper, then put them in the refrigerator.
RED CABBAGE SAUCE
– Vacuum-seal or put in a glass container the extract, the fennel seeds and the salt. Let it rest for 8-12 hours, then filter the juice.
– Blend all of the ingredients with an immersion blender at slow speed until the sauce thickens, vacuum-seal it to remove the air bubbles and then move it in a container.
– 20 g of fresh minced Polypodium vulgare (false liquorice) radish
– 50 chamomile flowers (only the yellow interior part is going to be used)
– 10 g of dry red cabbage powder
– 12 dry purple Hibiscus siriacus (hibiscus) petals
Place some sauce commas at the centre of every dish, three tempeh cylinders and three cream dollops. Lay a fillo dough disk on each cylinder, the tip of a teaspoon of black garlic pearls and a hibiscus petal on the cream. Finish with the red cabbage powder, the minced false liquorice radish and the chamomile.
Chefs from all over the world, send us your recipe of the future, with legume sas the main ingredient. Mail me at email@example.com.
- legumes must be 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
I’ll be waiting for your recipes.