(English version below) Siamo davvero contente di poter condividere qui la nostra prima collaborazione con la rivista online Taste&More. Come prima ricetta, abbiamo pensato a qualcosa di semplice ma davvero buono che permettesse di esaltare dei porri cotti nel più facile e quasi scontato dei modi e che altrimenti risulterebbero un po’ tristi e privi di personalità con una crema leggermente acidula – grazie a senape e succo di limone – a base di anacardi. È una ricetta alla quale lavoravamo da un po’, e averla potuta ultimare per Taste&More è stato sinceramente appagante! In questo numero – fantastico e ben elaborato, come sempre -, oltre ai nostri porri, troverete un sacco di spunti per cucinare con le cipolle, millefoglie dolci e salate (tra cui la nostra con sfoglie di ceci e “ricotta” di mandorle!), torte golose e molto altro. Quindi che aspettate? Sfogliatelo subito!
We’re really happy to announce you our first collab with the online italian magazine “Taste&More”. With our first recipe, we thought to a very simple but yet so delicious recipe that was able to celebrate those very lightly cooked leeks – which could maybe look a little sad and not so appetizing – with a sour “cream” made of soaked cashews, dijon mustard, lemon juice and a touch of sumac. This is a recipe we were working on since a little and being able to share it thanks to Taste&More magazine it was sincerely fulfilling. In this number, besides our leeks recipe, you are going to find a lot of tasty ways to cook with onions, sweet and savory milfoil (among which our recipe for a chickpea “pastry” + almond “ricotta” milfoil), tons of decadent cakes and so much more!
As the magazine is wrote in Italian, we thought it may be nice to share the recipe in english with you too!
STEAMED LEEKS WITH SUMAC CASHEW CREAM
Vegan, Gluten Free, Dairy Free
SERVES: 2 people
NOTES: We did really love this sumac cashew cream. If you like it as much as we did (or, if you want your cashews really covered by the sauce), made a double or even a triple batch! The cream is also delicious just spread of a slice of your favorite bread or maybe eaten with some raw crackers.
2 tbsp extravirgin olive oil
5 tbsp water
2 tbsp lemon juice
1 tsp sumac
1/2 tsp dijon mustard
1/2 tsp fresh thyme
pink himalayan salt + pepper
Soak the cashews for up 2 hours. Rinse and drain them and blend them with 3 tbsp water, olive oil, lemon juice and mustard until you obtain a pretty smooth cream. Add the remaining water little at time and continue blending. Season with salt, sumac and fresh thyme leaves. Store it in the fridge. In the meantime, throw away the harder parts of the leeks and and half them, making sure the leaves do not separate. Rinse them carefully under water to remove traces of soil. Place them in a steamer and cook them for about 5 minutes. Once cooked, place them in a plate and season with a little salt and a drizzle of extravirgin olive oil. Cover with the sauce and some freshly ground pepper.