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Ingredients · Serves 4
- 250 g (one packet) of Bontasana White Corn Mezze Maniche
- 500 g washed and peeled spinach
- 200 g silken tofu
- 70 g raw cashews
- 10 g hulled hemp seeds
- 10 g nutritional yeast
- 2 tbsp extra virgin olive oil
- salt to taste
- pepper to taste (optional)
Soak the raw cashews in plenty of water for at least 8 hours.
Peel and wash the spinach carefully, steam them and set them aside.
In a powerful blender, blend all the ingredients except the extra virgin olive oil, which you will pour in slowly when a smooth and homogeneous cream has formed. Adjust salt to taste.
Cook the White Corn Mezze Maniche in plenty of salted water and season them with the spinach and tofu cream.
Before serving, grind some peppercorns and decorate the dish with microgreens, for added flavor and aesthetics.
Recipe by Giuseppe Battaglia
Aprilbagaglio
