What if one of the greatest keys to living a long & healthy life were on our plates?
Vegan cuisine and its incredible diversity of colors and flavors begins with sight and continues with taste for genuine sensory delight. Discover this vegan recipe - Triangolini di sedano with truffle and turmeric.
Ingredients - for 4 people
- Celery - two pieces
- Truffle - 12 gr.
- Leeks - one piece
- Madeira wine - 2 dl.
- Grated turmeric
- Garlic
- Thyme
- Vegetable broth - 20 cl.
- Centrifuged celery for juice
- Pepper
Preparation
Celery Broth:
Step 1: Centrifuge some celery for juice.
Step 2: Dice the celery in cubes and "sauté" in olive oil until colored. Add the garlic, thyme, pepper, then wet with the celery juice and broth. Cook over low heat for 1 hour, strain and reduce the juice.
Stuffing:
Step 1: Mince the leeks.
Step 2: Grate the turmeric and cut the celery into a “brunoise”.
Step 3: Cook everything with olive oil and deglaze with the madeira wine.
Step 4: Add the truffle and turmeric and store in the fridge.
Make the ravioli by slicing the celery to 1.5 mm thickness and steam for 30 seconds to soften. Form the ravioli with the stuffing and add some olive oil for shine when serving. Add some truffle and raw celery on top.