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  3. Millet Malfatti in Smoked Vegetable Sauce
  1. Trendy Recipes for Food Business

Millet Malfatti in Smoked Vegetable Sauce

Millet Malfatti in Smoked Vegetable Sauce – - Recipe

Operators struggle with food cost and, more specifically, animal protein. At the same time, diners are becoming more conscious about their health and the environment. This recipe is a highly nutritious version of the classic malfatti served with a firewood-smoked and grilled vegetable sauce. It provides a significant amount of wholesome ingredients like grains, nuts, and vegetables like chickpeas, millet, and spinach. It’s also lactose and gluten-free, and great for vegans and vegetarians.

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Ingredients

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Malfatti

Smoked Sauce

  • KNORR Tomato Powder Gluten Free 850g 185.0 g
  • Water 1500.0 ml
  • Red Capsicum 200.0 g
  • Green Capsicum 200.0 g
  • Yellow Capsicum 200.0 g
  • Onions 250.0 g
  • Tomato, orange/red (raw) 350.0 g
  • Chilli 1.0 g
  • Charcoal 200.0 g
  • Wood chips 500.0 g
  • Siphon charges 2.0 x
  • Agar-agar 20.0 g

Crackers

  • Bagasse (or leftover from vegetables) 100.0 g
  • Sesame seeds, toasted 100.0 g
  • Wholegrain sesame seeds 50.0 g

Operators struggle with food cost and, more specifically, animal protein. At the same time, diners are becoming more conscious about their health and the environment. This recipe is a highly nutritious version of the classic malfatti served with a firewood-smoked and grilled vegetable sauce. It provides a significant amount of wholesome ingredients like grains, nuts, and vegetables like chickpeas, millet, and spinach. It’s also lactose and gluten-free, and great for vegans and vegetarians.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Malfatti

    • Wash the millet and toast it slowly in a pan.
    • Cook the millet with the vegetable bouillon, made up of KNORR Aromat and 1 L water.
    • For the purée: Boil 500 g water, add the sunflower oil and very slowly incorporate KNORR Potato Flakes. The purée needs to be firm in texture.
    • Chop the chickpeas in a mixer. Toast the walnuts in the oven.
    • Chill all the ingredients. Then combine the cooked millet, chickpeas, and purée).
    • Add the lemon zest and spinach. Season to taste. Shape into balls, around 35 g each.
    • Preheat the oven 200°C. Roast the malfatti for 5 minutes or until golden.

  3. Smoked Sauce

    • Smoke the fresh vegetables with the wood chips and charcoal.
    • Mix all the smoked veggies. Blend into a purée.
    • Sift and set aside the bagasse.
    • To make the tomato sauce, boil 1500 ml of water and add KNORR Tomato Powder.
    • Combine the smoked vegetable purée and tomato sauce. Heat the sauce and add the agar-agar.
    • Mix well and pour the sauce into a siphon. Charge it.

  4. Crackers

    • Partially grind the seeds. Add the bagasse to the seeds, then season.
    • Spread the mix on a silicone mat. Bake at 90°C until dry and golden brown.

  5. To Serve

    • Start with a layer of foamed smoked sauce.
    • Arrange the malfatti, top with crackers, and garnish with greens before serving.

  6. Chef's Tip

    • Bagasse can be substituted with sugarcane pulp.
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