Ingredients for 4 people:
4 big fennel bulbs
250g soy ricotta cheese (please read recipe below)
100g aromatic herb tofu
30g nutritional dry yeast
30g bread crumbs
A stem of thyme (leaves)
20g Extra Virgin Olive Oil
Cervia salt to taste
White pepper to taste
Remove the outer part of each fennel bulb and cut off the green tops.
Divide in half, wash thoroughly and let drain. Create a V-shape wedge in the core of the fennel and chop up the pulp together with the tofu, dry yeast, salt and pepper, and finally mix with the previously prepared ricotta cheese.
Sprinkle the wedges with the mixture and complete with the grated bread crumbs and thyme leaves. Finally, drizzle over the extra virgin olive oil and place on a baking tray with parchment paper.
Bake at 170 ° for 30 minutes. In order to make the surface crunchy, increase the temperature to 200 ° for 5 minutes on vent mode. Then serve.
500ml of unsweetened soy milk
30g of apple vinegar
1g of nutritional dry yeast flakes
1g of Himalayan salt
Boil the soy milk in a saucepan, pour in the apple vinegar, turn off the flame and let curdle for about 3 or 4 hours. Next drain the ricotta using a colander with small holes, then rinse the curd gently under running water for about a minute to eliminate the sourness of the vinegar. Pour the ricotta in a glass bowl. Add the nutritional yeast and salt. Mix gently with a spoon in order to have a homogenous mixture. Pour the mixture in a ricotta basket and press firmly with a spoon to eliminate the remaining whey. Refrigerate for at least 3 hours before use. This ricotta can be seasoned with the herbs or spices you prefer.
Recipe created by chef Carla Casali