VIVI street food [VIDEO]

Have you ever thought about that kind of food that we all love especially in summer, when we want something tasty, that thing that makes our mouth water...?

Street food is a very popular gastronomic proposal today, which tells the identity of a people and which is particularly sought after in the culinary tradition of our Italian territory.

It can be found in every region, with its own traditional recipes. And it is so good and delicious that many times we also propose it at home in our kitchens.
We interpreted it by adding the flavors of LIVE and fermented vegetables!

In this TV episode reported below (video, blog and recipes) you can find ideas to create new and tasty piadinas, toasts and sandwiches!

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!

Below you can follow the TV episode recorded for Telecolor, interviewed by the journalist Loretta Gregori, where we tell you:

• How to Make Mayonnaise and Hummus with Fermented Foods
• How to give a unique taste to sandwiches & co.

You can find the recipes below.

Piadina with chickpea hummus, puntarelle, valerian and purple sauerkraut with ginger

For the piadinas:
300 g of semi-wholemeal flour
100 ml of water
2 tablespoons oil
salt
Mix the ingredients and knead until you get a compact, homogeneous and non-sticky mixture. Let it rest for about twenty minutes. Divide the dough into balls of 80/100 grams. Flatten the balls using a rolling pin, the shape must be circular.
Heat a nonstick pan and start cooking the piadinas on both sides, a few minutes are enough.
Once cooked, place them on a plate covered with a tea towel so that they remain warm and ready to be garnished.

For the chickpea hummus:
400g cooked chickpeas
juice of half a lemon
2-3 pieces of fermented lemon
oil and salt
1 tablespoon kimchi
Place the chickpeas in the blender or food processor, add the other ingredients and blend until you get a creamy consistency.

For the gasket:
Puntarelle
Valerian Salad
purple sauerkraut with ginger
Clean the chicory and cut it into slices. Clean the valerian salad.

Spread the chickpea hummus with kimchi on the piadina, add the chicory, the lamb's lettuce and the purple sauerkraut with ginger, roll up and enjoy.
You can also enrich the piadina with other fermented vegetables such as fermented radicchio or mixed fermented vegetables cut into cubes.


Sandwich with tempeh, radicchio, veg miso mayonnaise and mixed fermented vegetables

Ingredients:
Sandwich bread
Pink Radicchio
Vegan miso mayonnaise
Pan-fried tempeh
Fermented mixed vegetables cut into pieces or cubes

For the tempeh:
Cut the tempeh into strips and sauté in a pan with a drizzle of oil and soy sauce to flavor.

For the mayonnaise:
Ingredients
100 ml of soy milk
180 ml of seed oil
1 tablespoon lemon juice
1 teaspoon young miso
1 piece of ginger root grated and squeezed

Pour the soy milk into the blender glass, add the lemon juice, miso and ginger juice and start whipping with the immersion blender, pouring in the seed oil in a thin stream.
Continue to whip until the mayonnaise has reached the desired creaminess. You can use the brine from the purple sauerkraut to color and flavor the mayonnaise, or you can use a few pieces of sauerkraut directly.

Chop the fermented mixed vegetables into small pieces and add them to the mayonnaise, the result should be that of a capricious salad.

Place the tempeh, pink radicchio, and mayonnaise with fermented vegetables on a slice of sandwich bread, cover with another slice of bread.
Enjoy it like this or cut in half like a sandwich, or toasted on bread like toast.
You can also enrich the sandwich with other fermented vegetables such as fermented radicchio, purple sauerkraut and kimchi.

Tips for use: enjoy street food with a very 'street' drink such as Water Kefir or Kombucha.

Happy summer street food!