Winter Sculpture: Vegetarian Recipe

We don’t often share recipes, but creating dishes and meals that ignite our imagination is very relaxing. We often revisit recipes that inspire us.

(question: how do we search for recipes? We use image search, and then we open the one that inspires us the most!)

In this case, our winter sculpture aims to be a lentil burger placed in the center of the plate as if it were a square where, just like in the city squares, the winter vegetables we prefer (Roman broccoli and Brussels sprouts) are sitting and chatting, while fennel, oranges, and walnuts stroll around the square.

Can you imagine the dish?

Now let’s proceed with the ingredients.

OVEN-BAKED LENTIL BURGER (serves 3 portions)

200g red lentils

1 clove of garlic

1 peeled and sliced carrot

1 stalk of celery

1 tomato

2 slices of white bread

2 tablespoons of Grana Padano cheese

Extra virgin olive oil to taste

2 glasses of water or enough to cover the lentils

Heat a tablespoon of extra virgin olive oil in a saucepan and sauté the garlic and carrots for a few minutes. Add the red lentils, stir, and let them absorb the flavor of the sauté. Add water, salt to taste, and cook over medium heat for 20 minutes. If needed, repeat the process until the lentils are cooked and all the water is absorbed.

Once the lentils are cooked, put them in a bowl with Grana Padano cheese, mix, and then add the slices of white bread cut into small pieces and mix again. Blend the mixture in a food processor or a vegetable chopper, and at this point, let the mixture firm up in the refrigerator for 30 minutes.

Line a baking sheet with parchment paper and, using a circular mold (or a glass), shape the burgers. Once the burgers are prepared, drizzle some olive oil and bake them in a preheated oven at 180°C (356°F) for 20-25 minutes.

Once cooked, place the burgers in the center of a plate.

ROMAN BROCCOLI AND BRUSSELS SPROUTS

1 Roman broccoli

1 package of Brussels sprouts

Extra virgin olive oil to taste

Salt

For the vegetables to be placed on top of the lentil burgers, we prefer simple cooking methods, so we either boil or steam them.

In two separate pots, bring salted water to a boil, and in one, add the Brussels sprouts, and in the other, add the broccoli florets after rinsing them under running water. Divide any larger florets to ensure they are all the same size.

Boil for 5 minutes or until the vegetables are cooked (taste them; we always do it this way to make sure they’re cooked to our liking).

Once cooked, drain them well and season them separately with olive oil, salt, and, if desired, a bit of pepper.

At this point, place a few broccoli florets and Brussels sprouts on our burger and garnish with a drizzle of olive oil and some chopped parsley.

ORANGE, WALNUT, AND FENNEL SALAD

1 medium fennel bulb

1 orange

2 shelled and chopped walnuts

Extra virgin olive oil to taste

Salt

Juice of ½ lemon

Let’s start by washing and cleaning the fennel, and removing the top ends. Cut it in half and use a sharp knife to remove the tougher inner part at the base.

Slice it very thinly. Peel the orange and use a sharp knife to remove the bitter white part, then cut it into small wedges.

Assemble our fennel salad: in a bowl, combine the thinly sliced fennel, orange wedges, and the previously shelled and chopped walnuts. Add extra virgin olive oil, mix everything well, and let it marinate with the dressing for 5 minutes.

Now, create a circle of salad around our burger, admire the dish, and enjoy!”

(Note: The cooking times and temperatures are provided in Celsius.)

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