Recipes & Inspirations

Raw root spaghetti with valerian pesto, rocket and seed pods

Not just spaghetti This recipe plays with the textures of the ingredients: the crunchiness, the consistency of the raw roots and the viscosity of the pesto! Let's try it together.

Ingredients (serves 4)

For the flaxseed waffles:
250g flax seeds
7-8 dried tomatoes
nutritional yeast 2 tablespoons
hemp seeds 80g
whole salt to taste.
oregano to taste.

For the pesto:
16 g valerian
6 g rocket
40 g pine nuts
25 g almonds
3 g salt
120 g extra virgin olive oil

For the root spaghetti:
120 g white daikon
120 g beetroot

Procedure

To prepare the sheets, simply soak the flax seeds in 200 ml of water for 12 hours. Then blend them with the sun-dried tomatoes, yeast, oregano, hemp seeds and salt to taste. Spread the mixture onto the dehydrator trays lined with baking paper or DrySilk, trying to make it even, with a thickness of about 5 mm.

Programme

t3 at 40°C and leave to dry for 24 hours, turning the pastry and removing the non-stick sheet after 12 hours.

Once dried, cut the wafers into oblong shapes. Prepare the pesto by blending all the ingredients with a hand blender. Cut the daikon and beetroot into thick “spaghetti” strips using a vegetable peeler. Assemble the dish by alternating the ingredients and finishing with the dried wafer and a drizzle of oil.

Recipe of Martino Beria
www.martinoberia.com