E20PB-Linguine-plant-based-ricetta-ramen
Linguine plant based nido di pasta

Linguine with vegetable, peas and lentils

Code E20PB

Linguine with vegetable, peas and lentils in “vegetarian ramen”

x4

People

Ingredients for 4 people

400 g linguine with vegetable, peas and lentils
1 medium onion
2 sticks celery
2 medium carrots
1 courgette
100 g Shiitake or honey mushrooms
100 g tofu
60 g small spinach leaves
40 g agretti/barba dei frati or spirulina
1 fresh spring onion
1 fresh red chilli pepper
1 clove of garlic
Ginger, soy caviar to taste
Aromatic herbs to taste
Extra virgin olive oil, salt to taste

Procedure

PREPARATION:
Mix the soy sauce with the agar in a saucepan.
Simmer for a few minutes.
Leave to cool, then drop the liquid in droplets into the well-cooled oil.
Clean the vegetables, put them in a saucepan and cover with plenty of water.
Leave to simmer for at least 1 hour, then strain.
Clean and wash the mushrooms, and dice the tofu. Brown all this separately in a frying pan with a little extra virgin olive oil and the clove of garlic.
Cut the spring onion, the chilli and the ginger root into rounds.
Bring the vegetable stock to a boil, immerse the linguine with vegetable, peas and lentils and break up the nests.
Add all the other ingredients, the spinach leaves and a few balls of soy caviar.
Serve in warmed soup plates, and garnish as desired with aromatic herbs.

 

TIPS:
A vegetarian recipe ideal for restaurant chains and ethnic eateries, which can be personalised in terms of ingredients according to the seasons.

Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato
Divine creazioni prodotto cucinato

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