Ricotta cashew nuts in sweet and savory version
second courses from Europe
1 hour 15 minutes
translated by Italian with
My personal version of a classic English recipe
The preparation of the batata jacket begins the evening before by soaking the cashew nuts. Since it starts to get hot, better keep them in the fridge.
The next day drain the cashew nuts, rinse them under running water and place them in the jug of a blender. Add all the ingredients indicated to prepare the crème fraîche: 100 g cashew nuts, 50 ml water, 1/2 lemon juice, flake yeast, salt, apple vinegar.
Blend until you get a creamy mixture. Pour the cream into a container with lid and let it rest until the batts are ready.
Wash the 2 batatas well as they will be cooked with the peel. Take two sheets of aluminum large enough, put a batata in the center of each and create a well sealed bag.
Bake at 220 ° C for at least an hour. Meanwhile grate the veg cheese that melts (not the cream indicated in the ingredients), cut into small pieces the well washed tomatoes, cut the green part of the spring onion, rinse and dry.
Take the cartons out of the oven and carefully open them. Be careful not to burn yourself with steam. Cut in two each batata, make some incisions in the pulp on both halves so as to penetrate the cheese veg well.
Put the grated cheese veg on both halves of each batata, close the bag and put it back in the oven, without turning it on. The heat still present in the oven will help to melt the cheese veg first.
Once ready, serve the two halves of the batatas, even inside the open bag, garnishing with the small tomatoes into small pieces, the spring onion, the thyme leaves and the creme fraiche.