Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Hemp pici with breadcrumbs, anchovies, dried fruits, sun-dried tomatoes and confit tomatoes on melted burrata cheese
A recipe that includes a healthy, tasty and sustainable ingredient: hemp.
Ingredients for 4 servings
500 g of hemp flour
230 g of water
1 piece of burrata cheese
150 ml of fresh cream
40 g of bread crumbs
25 g of Cantabrian anchovies
25 g of sun-dried tomatoes
50 gr of confit cherry tomatoes
10 g of fresh marjoram
2 g of Cyprus salt
2 organic lemons
dried fruits (pine nuts, pistachios, goji berries and raisins)
To prepare hemp pici, put the hemp flour in a bowl; form a well with it and gently pour the water at room temperature. Knead until smooth and with a silky texture, allow to rest for at least 30 minutes at room temperature, then spread out the dough and create a spaghetti-like shape by massaging the dough in your hands.
At this point, prepare the dried fruits (pine nuts, pistachios, gojy berries and raisins) by soaking them in sweet wine for a few minutes). Cut the sun-dried tomatoes, anchovies and shallot into julienne strips and cook them beginning from the latter. Take the burrata cheese and fresh cream and blend them until smooth. Toast the breadcrumbs in extra virgin olive oil, garlic and fresh chili pepper. Put little oil in a pan, add the minced shallot and simmer. Remove from heat and then add all other ingredients.
Cook the pasta for 4 minutes, drain and put in the pan with the other ingredients. Cook for two minutes, then add Tuscan extra virgin olive oil and a few fresh marjoram leaves and cook until creamy.
Dish out the hemp pici by pouring a spoonful of burrata cheese into a plate, laying a pasta nest on this and sprinkling with a spoonful of bread crumbs. Finally, grate little lemon peel and a few grain of Cyprus salt.
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