Risotto with mulberry blackberries with almond butter
first courses from Italy
Kamut brushes with asparagus cream
Kamut brushes with asparagus cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
First creamy dish thanks to 100% Vegetable Beef With Natural Soy Drink, Rich in Calcium and Omega-3 and Omega-6 Source
preparation
step 1
Light asparagus tips in low salty water. Throw the asparagus into a blender by adding little cooking water.
step 2
In a non-stick frying pan sprinkle a shallot and incorporate the chopped asparagus by fixing it all with a pinch of pepper and nutmeg.
step 3
For a couple of minutes, let the whole flour and extra-virgin olive oil into a thick bottom pan.
step 4
Pour the soy milk and mix well with a whip. Continue to mix until all is boiling. Lower the flame and mix again until the béchamel will be creamy.
step 5
Alternatively, you can boil the soy milk, lower the flame, and combine oil and flour gradually after sifting.
step 6
Mix with a whip until the béchamel will not reach the desired density. You can taste the béchamel with a pinch of nutmeg, salt and pepper.
step 7
For a dense result, you can increase the amount of oil and flour up to 50 grams. You can replace whole flour with flour 0.
step 8
Now handle everything with soy sauce
step 9
Stir Kamut puddles in salty boiling water and condense it with asparagus cream. Apply by adding as a decoration the pistachio grain and some fresh mint leaves.