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Recipes 40-30-30
Soy bean-filled squash blossoms with lemon and leek sauce with saffron

Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori

foto ricette 1
  • foto ricette 1
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.