Ingredients for two portions:
- Half moons Spreadable blue, Walnuts and Almonds La Spiga Bio– 1 package
- 200 gr. fresh spinach (or 100 gr. frozen spinach)
- 1 tbsp. turmeric
- 2-3 tbsp. extra virgin olive oil
- Lemon peel
- A handful of chili pepper (we suggest to use the Pulla chili pepper)
- 120 gr. Tofu
- 1/2 tbsp. Smoked salt
- 2 tbsp. Nutritional yeast flakes
- 30 gr. Pumpkin seeds
Wash and cut the spinach [Picture 1]. Cook the spinach in boiling water with 1 tbsp. turmeric [Picture 2].
When the spinach are ready, remove from water, drain and blend with olive oil, chili pepper and lemon peel [Picture 3].
The tofu should be soft and not bitter. If this is not the case, cook it in boiling salted water for a couple of minutes.
Add the tofu [Picture 4],
the smoked salt and the nutritional yeast flaxes to a mixer and blend until you have a grainy texture [Picture 5].
In a saucepan, toast the pumpkin seeds until they are golden brown [Picture 6], then chop.
Pour the spinach cream in a saucepan, add the tofu mix [Picture 7] and, if necessary, a bit of water.
Cook the Mezzelune in boiling salted water for 3 minutes [Picture 8], drain and stir fry together with the spinach and the tofu sauce. To serve, garnish with the remaining tofu and the toasted pumpkin seeds.
Recipe created by chef: ANDREA GIANNONE