- for the crust:
- - 100g Probios’ type 0 flour
- - 50g chestnut flour
- - 50g spalmolio
- - 50g water
- - Salt
- For the plant based ricotta cheese:
- - 500ml Probios’ natural soy drink
- - 10g Il Nutrimento’s apple cider vinegar
- For the filling:
- - 2 purple carrots
- - 50g Probios’ vegetal cuisine (soy cream)
- - Il Nutrimento’s extra virgin olive oil
- In a bowl, knead the wheat and chestnut flour, the spalmolio and the room temperature water
Add a pinch of salt and knead quickly, to obtain a smooth and consistent dough.
Let it sit for 30 minutes in the fridge, covered with cling film.
- In the meantime, prepare the soy ricotta cheese. Place the milk on the stove and remove it when it starts boiling. Stir with a wooden spoon and pour the vinegar in. keep stirring and wait for the rennet flakes to form. Let it sit for half an hour, until the thick part will settle at the bottom of the pan, with the transparent serum on top. Carefully remove the serum and, with a colander, filter the flakes and place them in a mould. Let it sit in the fridge for 1 hour.
- Afterwards, level the pasta and create a 3mm layer, then cut it into rectangles. Place them on a baking tray and create some holes with a fork, then bake at 180°C for 15 minutes.
Peel the carrot and thinly slice it, then quickly sauté it with a tablespoon of olive oil. The carrots must still be crunchy.
- In the meantime, combine the plant based ricotta and the soy cream. With a pastry bag, create a layer of ricotta cheese on top of one of the dough sheets, add the carrots and cover with another sheet of dough, then add some more ricotta and more carrots on top.
Serve as immediately as possible, so that the dough does not become too humid. Decorate with herbs.