October in the kitchen lab. I wrote about aquafaba, the chickpea cooking water that since 2014 has been whipped like egg whites and has become a key ingredient of plant-based baking. I went back to tempeh, this time to explain what it looks like, how it tastes and how to cook it. I put together a short guide to homemade plant-based ricotta from nuts, seeds or pulses, and finally wrote about carrot tops, which we usually throw away but which have a lot to give in the kitchen.
The articles are in Italian.
This month's articles
La scoperta dell'aquafaba.
Chickpea cooking water, which since 2014 has become a key ingredient of plant-based baking.
Tempeh: il fermentato indonesiano
What tempeh looks like, how it tastes and how to cook it.
On this site: Braised Tempeh with Shiso, Herbs and Leek Roots, Braised Tempeh with Mushrooms and Apple Carrot Purée.
Ricotte vegetali. Piccola guida alla produzione casalinga.
How to make plant-based ricotta at home with nuts, seeds or pulses.
On this site: Easy Homemade Almond Ricotta, Stuffed Courgette Flowers with Almond Ricotta.
All'ombra di un ortaggio: cucinare con le foglie di carota
Carrot tops, invisible in the kitchen and in tradition, and how to use them.
On this site: Summer Solstice Pasta with Cherry Tomatoes and Herbs.
All my articles are on Di Testa e Di Gola.
