Raw chef Chad Sarno has agreed to do a guest post for us today that features his recipe for beetroot ravioli with cashew-chive bourson cheese, green-garlic oil, and aged balsamic. Yum. Be sure to visit his site, rawchef.com, and the site of his restaurant, Saf: Simple Authentic Food, after reading the post.
This is one of my favorite and easiest versions of raw ravioli. In my Istanbul and Munich restaurants, we offer many small plates, encouraging our guests to share and experience many options off the menu. I have offered this dish on our opening menu, and it was by far the best selling small plate we offered for the winter. It is a great starter or amusé for any Mediterranean-focused meal, really giving the diner that first delicious introduction of what is to follow. The sweetness of the beetroot and the cashew-based cheese is balanced out very nicely with the acid of the balsamic and spiciness of the garlic oil.
Wine Suggestion: 2005 Gruner Veltliner, Wimmer-Czerny, “Alte Reben Weelfel,” Wagram, Austria
The natural acidity of the GV grape is rounded out by rich notes of honeysuckle, pear and a hint of mulling spices softening the sweetness of the cashew-bourson while not conflicting with the garlic oil and balsamic.
With cashew-chive bourson cheese, green-garlic oil, and aged balsamic
By Chad Sarno
1 large beet, sliced into paper-thin rounds
Green-garlic oil for the marinade (see recipe below)
Salt, to taste
Pepper, to taste
1/2 cup cashew-chive bourson cheese (see recipe below)
Aged balsamic for garnish
Green-garlic oil for garnish
Minced chives for garnish
Fresh cracked black pepper, to taste
Course sea salt, to taste
•Allow the sliced beets to marinate in the garlic oil, salt, and pepper for a minimum of 1 hour.
•Lay half of the sliced beets out. Scoop 1 tablespoon or so of the cashew cheese in the center of each and cover with another sliced beet to complete the ravioli.
•Place 6 ravioli in a line down the center of a rectangular plate. Finish each with aged balsamic, green-garlic oil, minced chives, cracked pepper, and a pinch of sea salt.
Makes 6 to 8 servings
2 cups cashews, soaked for 12-14 hours
3/4 tsp. New Chapter Probiotics, dissolved in 1 cup warm filtered water or in 1 cup fresh “rejuvelac”
2 Tbsp. nutritional yeast
1/2 Tbsp. onion powder
1 1/2 Tbsp. finely diced chives
2 Tbsp. finely minced parsley
2 Tbsp. finely minced shallots
1 tsp. sea salt
Cracked black pepper
•In a high-speed blender, blend the soaked cashews with the probiotics and water or rejuvelac until smooth.
•Allow to sit in a glass bowl covered with a towel in warm place for 14 to 16 hours in order to culture.
•When finished culturing, mix in the remaining ingredients by hand and serve.
1 cup fresh chives
1/2 cup chopped parsley
2 cups organic grapeseed or mild organic olive oil
Pinch of sea salt
3 Tbsp. coarsely chopped young garlic
•In a high-speed blender, blend the chives, parsley, oil, and sea salt well.
•Pour the mixture through a fine-mesh strainer or chinoise, slowly stirring out the oil. Discard the pulp, or use in another recipe.
•Toss the chopped garlic in the “chive oil” and let sit for 1 day to infuse.