That looks weird but that’s a really delicious…veg’zza. A crust of carrot, a sauce of black bean, a spicy chizz’, aubergines, olives. The only thing is the texture of the crust could be improved (see below).
It’s plant-based, gluten-free if you choose the right miso.
Prebaked crust : grated carrot + 1 tbs of potato starch + salt + nutmeg. I place it on a sheet of rice paper, and painted with oil. I hope the rice paper would offer some support. After pre-baking it did.
Sauces and topping prep’ :
-Kuromame black soy beans. They are cooked (my frozen stock). I mashed them with a fork, flavored with curry spices.
-yellow chiiz’ : miso + sakekasu (sake lees) + turmeric + a little olive oil and enough water to make it a sauce.
-aubergine : steamed 2 minutes in micro-wave
Garnishing : the crust + a layer of beans + onions + aubergines + chiiz’ + beans and olives. And a drizzle of oil.
Baked like a pizza !
Well I served it with a spoon as the rice paper kind of disappeared. Not a good idea.
My version of the beautiful and tasty Italian dish. Only rice and veggies, another weekday lunch.
Actually that was delicious and so luxurious that I regretted having it for a casual lunch. I mean, for a rice like that, you should throw a party, a royal wedding or something like that.
I had a radicchio (Trevise salad) waiting to be cooked. Why not a risotto ? I have cut the leaves in thin ribbons, and mixed them with good Japanese rice (polished hatsuga mai germinated rice).
I made a few risotti before with step-by-step photos
I use my rice-cooker pot on the stove, then I can put it back mid-way into the cooker and use the stay-warm function.
Olive oil, garlic, a few red raisins, red wine and a broth of (edible) beer yeast and salt. Flavored with thyme.
The velvety rice !
A piccata of parsley, olive oil, lemon zest and a few spices.