First course
Soba with vegetable spaghetti and cashew nuts
Ingredients
- 200 gr of soba spaghetti
- 2 courgettes
- 4 carrots
- 1 daikon
- 2 tablespoons of cashew nuts
- Extra virgin olive oil
- Salt and pepper
Features
- BLAST CHILLING
Difficulty
- Average
Proceeding
Wash the courgettes, peel the carrots and the daikon. With the appropriate tool create some vegetable spaghetti and boil in boiling water slightly salted for 3-4 minutes. Cool them quickly in the blast chiller so as to avoid oxidation.
Boil the soba noodles in plenty of salted water and cool them quickly in the blast chiller with the function of blast chilling. Mix the vegetable noodles with the soba noodles, season with olive oil and a pepper crumble and decorate with the cashews coarsely chopped to the knife.
Boil the soba noodles in plenty of salted water and cool them quickly in the blast chiller with the function of blast chilling. Mix the vegetable noodles with the soba noodles, season with olive oil and a pepper crumble and decorate with the cashews coarsely chopped to the knife.
Tips
Once cooked, you can quickly cool the vegetable noodles and store them in the refrigerator for up to a week.