WE ARE TAKING ORDERS UNTIL 18/12 AND THEN THE WAREHOUSE WILL BE CLOSED UNTIL 31/01/2025
WE ARE TAKING ORDERS UNTIL 18/12 AND THEN THE WAREHOUSE WILL BE CLOSED UNTIL 31/01/2025
Frying consists of cooking food in vegetable fats or oils at an ideal temperature of 170/180° C.
The vegetable oil indicated for frying is olive oil, but to prevent the flavour of the olive oil from affecting the preparation,
high oleic seedoils can also be used. High oleic sunflower oil is one of them.
It is recommended the ratio of oil to the amount of food to cook should be five to one. This avoids sudden drop off of temperature.
In fact, it is important that the food is completely immersed in the oil and that the oil does not reach smoking point.
Foods to be fried must be dried well externally before cooking. This stops the temperature fluctuating during the frying process.
Once the food is cooked, it must be drained and dried by placing it on a paper towel that absorbs excess fats and avoids humidity forming.
Once the food is cooked, it must be drained and dried by placing it on a paper towel that absorbs excess fats and avoids humidity forming.
Fried foods are best paired with a slightly acidic sauce to hinder the fatness and roundness given by the olive oil. These sauces can be citronette (oil and lemon juice) or vegan mayonnaise (with the acid note given by vinegar or lemon).
It can also be combined with slightly acidic vegetable pâté to match the crunchiness of the food with the creaminess of the sauce.
Chef Davide Larise has chosen this recipe to highlight the pumpkin, a versatile vegetable with remarkable qualities. In this dish there are different textures to build a variety of feelings when chewing, stemming from the crunchiness of a deep fry combined with the creaminess and softness of the pâté. The vegetable and colour note is given by the seed oil and parsley.
Ingredients for four people:
For the pumpkin (you can use squash) pâté:
For the mushrooms:
For the parsley oil:
Use a potato peeler, peel 16 slices of pumpkin. Set aside.
Cut the rest of the pumpkin or squash into small inch sized cubes and mix them with the leeks that are cut into strips.
Put everything in the pot, add salt and two tablespoons of water. Cover the pot with the lid and proceed to cook on low heat for about 20 minutes. Stirring occasionally with a wooden spoon to get a creamy mixture.
Slice the mushrooms, grease them lightly and roast them in a pan. Once cooked, add salt, and store them in a container by combining garlic and oil to flavour them.
Wash and dry the parsley leaves. Combine the pumpkin seed oil, salt and ice cube, then blend well until you get a smooth sauce.
Prepare the batter by mixing the flour with some cold water. Dip the pumpkin slices in the creamy batter. Fry them in oil at 180°C until golden, drain and sprinkle a pinch of salt over.
Serve and enjoy.
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