Ingredients 200g cooked and peeled chestnuts 250g mascarpone cheese 3 eggs 100g sugar 100ml cold espresso coffee Unsweetened cocoa powder, to taste Preparation Mash the cooked chestnuts until you obtain a smooth purée. Separate the egg yolks from the whites. Beat the yolks with the sugar until the mixture becomes light and fluffy. Gently add…
Ingredients 400g tofu 1 medium shallot 100ml brandy 200ml plant-based cream 2 tablespoons green peppercorns Salt, to taste Shoyu (soy sauce), to taste White wine, to taste Preparation Toast the green peppercorns in a pan for about 2 minutes. Slice the tofu and marinate it in a mix of water, white wine, and shoyu for…
Ingredients 1 leek 2 medium potatoes 500g mixed fresh mushrooms (such as king oyster, button, pioppini, chanterelles) 1 garlic clove 1 sprig rosemary 1 sprig thyme 1L vegetable broth 1 glass white wine Salt, pepper, and extra virgin olive oil (to taste) Preparation Slice the leek into rings and gently sauté it with a drizzle…
Ingredients 12 cannelloni 500g pumpkin (previously baked in the oven at 180°C until tender) 250g ricotta cheese 100g grated Parmesan cheese 1 egg 1L milk 100g flour 100g seed oil Salt, pepper, and nutmeg to taste Preparation Prepare a roux in a saucepan by mixing the flour and oil over medium-high heat. Gradually add the…
Ingredients – Shortcrust Pastry 250g flour 150g softened butter 100g powdered sugar 40g egg yolks 2g salt ½ vanilla pod (seeds only) Grated lemon zest, to taste Preparation In a stand mixer, mix the butter and flour until combined. Add the sugar, salt, lemon zest, and vanilla. Then add the egg yolks and mix until…
Ingredients 500g seitan 1 yellow onion 2 medium carrots 1 celery stalk 1L vegetable broth 1 tbsp tomato paste 1 glass red wine Salt, pepper, and extra virgin olive oil (to taste) Fresh rosemary and thyme (to taste) Preparation For the roast sauce: Peel and roughly chop the vegetables. In a baking dish, mix them…