Upside down

December 01, 2020

| Trompe-l'oeil |

Over the years this term that belongs to the history of art has increasingly gone to indicate a deception and it is so on the other hand that it can be translated from French: "deceives the eye".
With this approach I decided to name this appetizer with a term borrowed from naturalistic painting, because it looks like a dessert with a spoon.
This is a game I wanted to play on Thursday that last week ITALIANVEGANTRIBE, the Instagram community of vegan chefs, content creators and food bloggers, dedicated to the Christmas party menu.

Here's how I will inaugurate my dinner this year. A year where everything goes backwards, I decided to start from the end.
With a salty cream of pumpkin and potatoes, pepper and cinnamon, chopped walnuts and toasted hazelnuts and a base of crumbled onion taralli from Puglia.


Peel the pumpkin, remove the seeds and cut it into chunks. Clean and chop the shallot. Put them in a high-sided pan with 4 tablespoons of oil, 3 cm of cinnamon (or half a teaspoon if you use the powder), 1 bay leaf. Brown for 5 minutes, then cover with hot water and cook for 25 'without a lid.

Peel the potatoes, cut them into cubes and put them in a pot with 4 tablespoons of extra virgin olive oil. Brown and cover with hot water. Cook for 25 ', making sure that the water does not evaporate (possibly add a little more).
At the end of cooking, blend the potatoes, sprinkle them with nutmeg and stir in 1 cup of soy milk.
Remove the cinnamon and bay leaves from the pumpkin, then blend them.
Crumble the taralli coarsely. Dry toast the hazelnuts in a non-stick pan, then chop coarsely.

Take a cup-like glass and arrange the taralli and the two sauces in layers.
Serve at room temperature, sprinkled with hazelnuts. If you like it, a grated truffle is very good. 
If you want to venture into the preparation of homemade taralli, here you will find a nice recipe.
Preparation time about 1 hour
Recipe: Upside down

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