Serves 4
250 grams Bontasana Sorghum Mezze Maniche
60 grams young red radicchio from Treviso, only the leaf without the white nerve
60 grams beetroot extract
10 grams shallot
20 grams extra virgin olive oil
salt to taste
For the sauce:
1 garlic clove
40 grams cashews
40 grams steamed cauliflower
10 grams extra virgin olive oil
10 grams unsweetened plant-based almond milk
salt to taste
freshly ground white pepper to taste
2–3 leaves of chives
In a blender, combine the cauliflower, cashews, almond milk, garlic, extra virgin olive oil, and ice. Blend until you get a thick and homogeneous cream.
Add salt and pepper.
Cook the Sorghum Mezze Maniche in boiling water and drain when al dente, reserving some of the cooking water.
Julienne the radicchio leaves without the white nerve. Lightly sauté them with the chopped shallot in extra virgin olive oil and salt. Add the beetroot extract and let it reduce by half. Drain the pasta when al dente, add to the sautéed beetroot and, if necessary, add a small amount of the cooking water and season with salt.
Stir in a drizzle of extra virgin olive oil. Serve the Sorghum Mezze Maniche radicchio pasta topped with drippings of the cashew sauce and a sprinkle of chives.
Recipe by Emanuele Giorgione
Wellness Gourmet | Consultant | Education Specialist
Wellness & Food Intolerance Aware Cuisine
