See below for recipe
A Blossoming Future by Matteo Farsoni
Chef Matteo Farsoni is an Italian gluten-free vegan pastry chef. With his recipe, A Blossoming Future, Matteo was named the winner of the 2024 LIFE Climate Smart Chefs award for “Best Sustainable Recipe”. The Jury decided to award Chef Farsoni because his recipes represent an excellent example of the practical application of the LIFE Climate Smart Chefs sustainable principles through the creation of dishes with low environmental impact that are the result of thought and experimentation, complete and balanced, interesting, creative and aesthetically pleasing, with particular attention to zero-waste and the reuse of all ingredients.
Discover his sustainable recipe below!
A Blossoming Future – Sustainable Recipe
BY MATTEO FARSONI
Ingredients
- 40g pasta
- 50g spinach
- 35g stale bread
- salt
- 10g olive oil
- 45g water
- 10g wheat flour
- helichrysum
- breadcrumbs
- ricotta sauce
- walnut paste
- optional: herbs and flowers
Instructions
- Boil leftover pasta, remove from water. Then, put spinach in the same water and stir it for a few seconds before immediately transferring it to cold water.
- Put 40g pasta, 50g dried spinach, 10g stale bread, a pinch of salt and some olive oil in a mixer. Blend until smooth.
- For the white tuile, place 25g stale bread, 45g water, 10g of wheat flour, and 5g olive oil in a blender. Blend, and roll the mixture out on a baking mat. Cook it for a few minutes, then cut out disks.
- Next, place some helichrysum in a bowl and pour hot water over it. Let it infuse for at least 10 minutes.
- Take the pasta and spinach dough, cover it in breadcrumbs and roll it out into a thin log. Cut it into small pieces and shape them into small balls with your hands to get your gnocchi pasta.
- Place the gnocchi in boiling water. When they float to the surface, they are ready.
- Place the gnocchi in your plate and start piping ricotta sauce and walnut paste on top to add creaminess to the dish.
- Then, pipe more walnut paste on the white tuile to decorate. Add a few dollaps of ricotta sauce and add some herbs and flowers to make it look aesthetically appealing.
- Now, gently place the white tuile on top of the gnocchi and finish the dish by pouring the helichrysum infusion you made earlier. Enjoy!
For more recipes, visit www.worldchefs.org/news.
