nut ricotta:
- 250 g Brazil nuts
- 250 g water
- 100 g olive oil
- 30 g fruit vinegar
- 3 large handfuls of basil leaves
- salt and pepper to taste
Soak nuts overnight in plenty of clean water and rinse thoroughly. Blend until very smooth with 350g of water, maple syrup and vinegar. Add pepper and salt to taste.
mushrooms in port wine:
- 500g porcini or other wild mushrooms
- 1 medium onion
- 2 cloves garlic
- 100g light olive oil
- 50g port wine
- 2 tablespoons light soy sauce, for example Tamari
- a large tablespoon chopped parsley
- salt and pepper to taste
Fry onions with chopped garlic for 5 minutes in hot oil. Add cleaned and sliced mushrooms. Fry another 10 minutes until golden brown. In the last minute pour soy sauce, port wine and evaporate alcohol. Blend everything with parsley until smooth. Add pepper and salt to taste.
Filo cupcakes:
- 1/2 package of filo pastry
- 150ml olive oil
- salt and pepper to taste
On the kitchen counter lay a single sheet of filo pastry and grease it with a brush soaked in olive oil, cover with another sheet of pastry dough and then grease with oil. Repeat this process 3 times so as to obtain five layers of filo pastry. Cut into 12 squares of 10-12 cm. Each square put in a cupcake or muffin mold so you get empty “dough cups”. Bake them in an oven preheated to 180 degrees for about 10 minutes until golden brown. Fill the cupcakes with nut ricotta and bake another 10 minutes. On top of each cupcake put a spoonful of mushroom paste.
Recipe: Mickey Rotten, Photo: USTA Magazine
