WHOLE-GRAIN RISOTTATO WITH BLACK CABBAGE, AND GOAT’S MILK ROBIOLA
BY CHEF GIACOMO FABERI
Ingredients (serves 2)
1 bunch of black cabbage, ribs removed
1 fresh garlic (resembles a small leek)
200 g whole-grain rice
Extra virgin olive oil
1 knob of butter
Goat’s milk robiola cheese
Vegetable broth ingredients (optional)
1 celery stalk
1 lemon rind
1 bunch parsley
The green part of the fresh garlic (what remains after the bulbs have been removed)
Boil a pot of salted water. When it has reached a rolling boil, add the black cabbage leaves and cook for 3 minutes. Remove the leaves from the pot (but keep the water) and put them aside to cool. Reuse the water to poach the fresh garlic bulbs. Remove the bulbs from the water and set aside. Reuse the same water to make the vegetable broth.
Rinse the rice thoroughly under running water, and place it in a small pot with an amount of cool water that corresponds to three times the weight of the rice used. When the water starts to boil, lower the flame. Cover and allow to cook. A few minutes before the rice is completely cooked, uncover the pot.
When ready, drain the rice of any remaining water and set aside.
Use a mixer to blend the black cabbage with 3 spoons of broth. Add the poached garlic and a large knob of butter. Blend until creamy.
Grate some parmesan and set aside.
Heat two spoons of olive oil in a pan, and brown the cooked rice. Add some broth, a dash of salt and pepper, and allow the broth to evaporate at medium-high heat. Be careful not to let the rice dry out too much.
Turn off the heat, add some of the black cabbage cream, one spoon of robiola and a sprinkling of grated parmesan.
Stir energetically with a wooden spoon to evenly incorporate the cheeses.
Serve with a quenelle of robiola, a drizzling of olive oil and a sprinkling of pepper.
by Mauro Urso
5/6 softened, sun-dried tomatoes
Toasted pine nuts
Slice the zucchini length-wise, and then cut them into thin strips (julienne). Scald them in boiling salted water for 30 seconds, and cool immediately in cold water.
Chop the sun-dried tomatoes, toasted pine nuts and basil. Place the zucchini-spaghetti in a large bowl and generously season with extra virgin olive oil and the chopped ingredients. Garnish with crumbled feta cheese.
VEGAN and gluten free
CHICKPEA-FREE CAULIFLOWER HUMMUS
by chef Giacomo Faberi
Roasted cauliflower ingredients:
1 medium-sized cauliflower
3 cloves of garlic (optional)
Extra virgin olive oil
For the chickpea-free hummus:
3 spoons of light tahini sauce
The juice of 1/2 lemon
Water (if necessary)
Salt (to taste)
Preheat the oven to 200 degrees C (not ventilated) and line a baking tray with parchment paper. Wash the cauliflower and cut into florets. Add the whole cloves of garlic (optional). Salt, and bake for 25-30 minutes, or until the cauliflower turns slightly golden.
Transfer the cauliflower to a blender (you can also use a hand-held mixer), peel the garlic cloves and add the bulbs. Add the tahini sauce and lemon juice and mix. If the mixture is too thick add some water as needed. Add salt to taste.
If the hummus will serve as a base for a warm dish, you can use it immediately. Otherwise, allow it to cool in the refrigerator for 2 hours. Serve at room temperature.
Note: if you wish to recreate the color of chickpea hummus, add a small piece of beet (raw or cooked) when blending.