Approaching sustainable cuisine means preferring ingredients coming from natural agriculture that has not been forced with the aim to produce aesthetically captivating food, but low in sustenance for body and soul.
Roberta Tribastone created the Singola project in Modica, a restaurant within a structure including wood and straw, where she is in assiduous search of ingredients, methods and processing procedures that respect people, the planet and our surrounding environment. And she does it by focusing on sharing certification, creating a trustworthy relationship with the producer and following him step by step. Such choice is not only connected to health, but also ethics. With her recipes and suggestions, Roberta will help us find out how – despite those who affirm the contrary – vegan cooking is pleasantly delicious, easy to prepare and within everyone’s means.
Strawberry ice cream with coffee beans
Ingredients for 5 people:
- 200 g strawberries
- 100 g bananas
- 180 g rice malt
- 1 g lemon juice
- 20 g cane sugar
- 8 g squeezed corn oil
- 1 grain of salt
- 20 coffee beans
- 20 g dark chocolate
Procedure: Blend fruit, malt, lemon juice, sugar and oil, and the grain of salt. Once all ingredients are well mixed, pour the mixture into the ice-cream freezer and wait until it becomes thick and creamy; as an alternative, if you don’t have an ice-cream freezer, pour the mixture into a wide and low terrine and put it in the freezer. Take the terrine out after about an hour, blend the mixture again and put again in the freezer; repeat it at least three times until thick. Meanwhile, melt the chocolate separately in bain-marie and dunk each coffee bean with the help of kitchen pliers. Leave them to cool on a tray with baking paper. Once finished, put the tray in the fridge. The beans will be ready once the chocolate used as glaze is hard. Serve the ice cream decorated with coffee beans. You may add fresh fruit, flowers or aromatic leaves of your choosing.
Song suggested to read this article: Green Onions – Booker T & the MG’s
