Soy mille feuille with quartirolo cheese and red Italian radicchio
Recipe from “The Soy Zone”, by Barry Sears, Sperling & Kupfer Editori
| INGREDIENTS |
WOMAN |
MAN |
| Red Italian radicchio |
560 g |
750 g |
| Tropea red onions |
80 g |
100 g |
| Shallots |
80 g |
100 g |
| Quartirolo cheese |
100 g |
135 g |
| Tofu |
45 g |
60 g |
| Pure fructose |
4.5 g |
6 g |
| Balsamic vinegar |
1 tbsp |
1 tbsp |
| Red wine vinegar |
1 tbsp |
1 tbsp |
| Vegetable stock |
as needed |
as needed |
| Extra virgin olive oil |
1/2 tbsp |
1 tbsp |
| Thyme |
as needed |
as needed |
| Salt and pepper |
as needed |
as needed |
PREPARATION
- Remove the outer leaves of the radicchio, wash it and cut it finely.
- Peel the onions and shallots and chop them finely (use a blender if you wish).
- Heat a small tea spoon of oil in a pan and sauté the onions and shallots. Add a spoonful of red wine vinegar to stop them from burning.
- Add the radicchio, soy sauce, thyme leaves, fructose, salt and pepper. Stir frequently and stew for about twenty minutes.
- Cut the cheese into square slices.
- Keep the parts that have crumbled.
- Heat a griddle very well and roast both sides of the cheese slices for 30 seconds.
- Dice the tofu.
- Mix the cheese crumbs with the radicchio and add the tofu.
- Mix well and season with salt and pepper (if necessary).
- Create the mille feuille by starting with a slice of roasted quartirolo cheese, covering it with radicchio, adding another slice of roasted cheese and layer of radicchio and covering with a third slice of quartirolo cheese.
- Line an oven pan with baking paper. Put the mille feuille on the oven pan and bake at 180° C for about 4 minutes.
