Soy bean-filled squash blossoms with lemon and leek sauce with saffron
Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori
| INGREDIENTS |
WOMAN |
MAN |
| Squash blossoms |
3-4 |
5-6 |
| Soya beans (azuki) |
90 g |
120 g |
| Grated lemon zest |
|
|
| Cows’ milk ricotta |
60 g |
80 g |
| Carrot |
half |
half |
| Celery stick |
half |
half |
| Yellow onion |
half |
half |
| Bay leaves and cumin |
as needed |
as needed |
| Salt and pepper |
as needed |
as needed |
| For the sauce |
|
|
| Leeks |
140 g |
180 g |
| Soya milk |
120 g |
160 g |
| Saffron |
as needed |
as needed |
| Oat flakes |
15 g |
20 g |
| Vegetable stock |
as needed |
as needed |
| Extra virgin olive oil |
1/2 tbsp |
1 tbsp |
| Salt and pepper |
as needed |
as needed |
PREPARATION
- Soak the soya beans for 12 hours. Rinse them under cold running water and put them in a pan.
- Fill the pan with water, add the carrot, celery, onion and bay leaves and cook over medium heat until the soya beans start to come undone.
- Add salt only when almost cooked.
- Drain the beans and keep part of the cooking water. Discard the vegetables.
- Blend the beans and sift them, season with salt if necessary, season with pepper and leave to cool.
- When the mixture is cold, add the ricotta, cumin and grated lemon zest and mix well. Fill a sac à poche with this filling.
- Remove the pistils and the stalk from the squash blossoms, open them without tearing.
- Stuff them with the azuki filling with the help of the sac à poche.
- Line an oven pan with baking paper, lay the blossoms on it and cook for about 5 minutes at 180° C.
- Clean the leeks, remove the outer leaves, wash them well and cut them into quite fine slices.
- Heat the oil in a pan and add the leeks, oat flakes and soya milk.
- Stir with a wooden spoon, season with salt and pepper. Add a little vegetable stock and cook the leeks delicately for about 20 minutes.
- Add the saffron, cook for a couple of minutes longer and blend everything.
- Sieve using a small-mesh sieve.
- Lay the squash blossoms on the leek sauce and serve.
