Beautifully presented and with a complex, but palatable flavour profile, another of our Raw Vegan Culinary Course promising students, Marcello Maricosu, has created this dish inspired by his natal country, Italy. Already demonstrating his great passion for food and attention to details, Marcello has also offered a cooked version of his recipe.
Mountain and Sea Noodles in Pea Pesto and Arlecchino Sauce
Author:
Ingredients
- 2 Spiralized Courgettes (Zucchinis)
- Pinch Himalayan Salt
- ⅓ cup Dry Hijiki Sea Weed (soaked 20-30 min, drained & rinsed)[br][br]
- [b]Arlecchino Sauce[/b]
- 3 Sweet Baby Peppers (red, yellow and orange)
- 1 Small Shallot Onion
- 1 tsp Kelp Powder
- 1 TBSP Cold Pressed Extra Virgin Olive Oil
- ¼ Lime (juiced, plus a couple of slices for decoration)
- Pinch Himalayan Salt to taste[br][br]
- [b]Pea Pesto[/b]
- 1 Cup Green Peas
- 1 Small Clove of Garlic (remove the root cluster)
- ⅛ Cup Pine/Cashew Nuts
- 1 TBSP Nutritional Yeast
- 2 TBSP Cold Pressed Extra Virgin Olive Oil
- 1 tsp Tahini
- 1 tsp Sesame Seeds
- Pinch Himalayan Salt to taste
- 10 mint leaves (keep a couple for decoration)
Instructions
- Aside from taste, we eat with our eyes too. Think about all the colours on the plate and start it by dropping a dollop of Arlecchino sauce in a circular shape (use a round cutter, if available).
- Grab half of the courgette (zucchini) noodles, Hijiki sea weed and pea pesto mix (instructions below), and place it on top of the Arlecchino sauce base, building a ‘Mountain’ by twisting the mix when placing it.
- Top the ‘Mountain’ with a tablespoon of Arlecchino sauce, some peas and pine nuts.
- Complete the decoration of the plate by sprinkling some sesame seeds, peas, sauce, and a slice of lime, as you like.
- For the second plate, simply repeat this process. Serve and enjoy![br][br]
[b]Arlecchino Sauce[/b]
- Wash and cut peppers in half from top to bottom. Starting with one pepper half, slide the tip of a small knife under the attached seeds and membranes to cut them out. If any seeds remain, turn the pepper piece over and tap lightly until the seeds fall out.
- Brunoise cut peppers and onion (cubes of about 3 mm), and mix together in a small bowl.
- Add olive oil, kelp powder, lime juice, and salt to taste.
- Mix well and set aside to marinate for a few minutes while preparing the pesto.[br][br]
[b]Pea Pesto[/b]
- Place all ingredients, except pine nuts, in a blender or food processor and blitz until creamy.
- Add pine nuts and pulse until chunky, not pulverized/blended.
- Place mixture in a big bowl, add courgette (zucchini) noodles and Hijiki sea weed, and mix well.
Notes
I named this easy-to-make recipe after Arlecchino (Harlequin), a Neapolitan character with a colourful costume. The cooked version of this recipe can be made by simply replacing the courgette (zucchini) noodles with organic rice noodles or gluten-free spaghetti, and sea weed sautéed in olive oil for a minute. You may warm up the sauce at no more than 48°C (118°F).
If you want to take your raw food journey to a more advanced level, consider our Raw Vegan Culinary Course.