Fermented foods in first courses [VIDEO]

The second episode is entirely dedicated to how to enrich first courses with fermented foods.
Fermented foods are very versatile in the kitchen and add a special touch to any preparation. Fermentation is part of our gastronomic culture even if industrial production processes deprive fermented foods of their great value.

A value that is absolutely necessary to rediscover today!

In this episode recorded for Telecolor, interviewed by journalist Loretta Gregori, we tell you:

• How to Use Miso in Broths and Soups
• How to give a special touch to pasta
• How to prepare a couscous with tagine and fermented

Whole wheat pasta with celeriac, fermented radicchio and kimchi

Ingredients
Whole wheat pasta
1/2 medium celeriac
juice of half a lemon
extra virgin olive oil
salt
3 tablespoons of fermented radicchio
2 tablespoons kimchi
fennel fronds or shoots to garnish

Put the water for the pasta on to boil, clean the celeriac and cut it into pieces, blanch in boiling water for 8 minutes (you can also use cauliflower).
Drain it and place it in the blender or food processor, add the oil, lemon and salt and start blending, adding water if necessary to obtain a creamy consistency similar to cream.
Once the pasta is cooked, add the celeriac cream and mix well to season the pasta, add the fermented radicchio, the kimchi and a drizzle of oil.
Use fennel fronds or shoots to garnish the dish.


Cous cous with vegetable tagine and fermented condiments

Ingredients
1 cup of couscous
2 carrots
10 florets of Roman cabbage
10 cauliflower florets
1/2 onion
1 potato
10 green beans
3 tablespoons Taggiasca olives
5 dried plums
1 handful of almonds
2 tablespoons of fermented soffritto
4 pieces of fermented lemon
extra virgin olive oil
salt

Place the couscous in a bowl, add salt and boiling water until it covers it. Cover with a plate and wait for the liquid to be absorbed.
Clean and cut the vegetables into chunks. Place the tagine pot on the stove, add a drizzle of oil and the fermented soffritto, as soon as it starts to fry add the vegetables, olives, plums, almonds and lemons, a pinch of salt, a further drizzle of oil and cover with the tagine lid. Cook on low heat for about 20 minutes, checking the cooking of the vegetables from time to time.
Legumes, such as chickpeas and beans, can also be added to the vegetable tagine.
Separate the couscous with a fork and place it on serving plates, add the tagine vegetables and serve. The recipe can be enriched by adding fermented vegetables at the end of cooking, such as kimchi and purple sauerkraut.