Corn Mint Pesto tortellini in heirloom tomato fondue
Chef Nicolas Torrent, from Conscious Kitchen, blessed our kitchen yesterday with a crash course in alternative Italian cuisine inspired by San Pellegrino’s “Practice the Art of Fine Food”. He created a mind blowing 3 course meal, influenced by the traditional Italian, homemade tortellini just like your grandmother would make, using market fresh ingredients and crafted by hand. Using no wheat or dairy but equally as indulging and filling as the original, authentic dish, this recipe offers a modern, healthier twist that will please any traditionalist.
INGREDIENTS
For Coconut Tortellini Wrapper
1 cup coconut meat
1 tbsp nutritional yeast
1 tsp sea salt
1/2 filtered water
1/4 cup pine-nuts
1/4 cup walnuts
1 cup spinach
1 cup arugula
3/4 sweet corn (organic)
1 large sprig mint leaf
1 sprig basil
1 tsp nutritional yeast
1/2 small garlic clove
1 tsp lemon
2 large heirloom tomatoes
1/2 cup soaked sundried tomato
1/4 sprig Fresh oregano leaf
1 tbsp red wine vinegar
1 tbsp coconut palm nectar
1 tbsp cold pressed olive oil
1 tbsp sea salt
1 tsp smoked black peppercorn
Blend coconut meat in a high speed blender with 1/2 cup water, add NY and salt, blend until smooth, evenly spread on a dehydrator teflex sheet, dry until evenly dried (must be pliable) 110 degrees – 7-8 hours.
For the Pesto
In a food processor- add ingredients layered and gradually mix, texture must be chunky (not smooth like a sauce) make sure to cover pesto immediately after mixing as fresh herbs may brown/oxidize when exposed to air.
For the Fondue
Mix all ingredients in high speed blender. Pour into serving bowl and let sit in dehydrator or low heat oven (max 120 degrees) Uriel semi-warm-
Serve with freshly tossed Arugula and basil.
