Tofu in carpione with taccole, crunchy artichokes and balsamic vinegar reduction

April 30, 2019

Ingredients for 4

For the carpione
400 gr of white tofu
3 carrots
3 spring onions
3 artichokes
12/15 jackdaw pods
5-6 tablespoons of potato starch
1 glass of apple vinegar
Sunflower oil
Extra virgin olive oil
Salt and Pepper To Taste.
Some fresh oregano leaves
A pinch of sea spaghetti (himanthalia elongata)
A few drops of Tamari soy sauce
For the reduction of balsamic vinegar
125 gr of balsamic vinegar
2 tablespoons of agave syrup
1 teaspoon of Moscovado cane sugar


Cut the tofu into regular squares (6x4).
Wet the spaghetti with the Tamari sauce, leaving them to marinate for the duration of the preparation of this second dish.
Wash all the vegetables and clean them. After peeling them, cut 2 carrots with a pencil point, the artichokes in quarters, the onions, the remaining carrot and the stems (peeled) of the artichokes with brunoise cut (squares of about 2 mm).
Put a pot with high sides on the fire (I personally use a stone pot), when it reaches the temperature, add 2 tablespoons of extra virgin olive oil and the brunoise of artichoke, spring onion and carrot. Stir often and caramelize the vegetables, sprinkle with a glass of apple vinegar and keep the fire alive, so that the vinegar evaporates quickly.
Bring sunflower oil to temperature in a small frying pan.
Flour the tofu and carrots with flour and fry them, making sure they are golden on all sides. Remove from oil with the help of a kitchen tongs and lay them on a plate covered with absorbent paper. The zucchini. In the same oil, dip the artichoke quarters and fry them. When ready, place them on absorbent paper too.
Combine the tofu and fried carrots with brunoise, mix the ingredients and, if necessary, add a splash of vinegar to soften the sauce. The starch used for frying, bathing, will thicken the sauce creating a beautiful creaminess.
Bring two tablespoons of extra-virgin olive oil to a temperature in an iron pot or a non-stick one and, being careful not to burn the oil, toast the snow peas on both sides.
For the balsamic reduction, pour the vinegar, agave syrup and Moscovado sugar in a small saucepan, bring to the boil and cook for 10 minutes over high heat, stirring constantly. Allow to cool and pour into a kitchen bottle. Store it in the refrigerator.
To arrange the various elements on the plate you can follow the directions or choose combinations to taste. In particular I used the leaves of oregano and marinated spaghetti to decorate the tofu (and degrease it).
Recipe: Tofu in carpione with taccole, crunchy artichokes and balsamic vinegar reduction

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