It all depends on the broth.
How you make it, how much love you put into preparing it, how you cut the vegetables.
Ramen broth teaches us how much power the invisible has.
BECAUSE WHILE IT MAY BE WONDERFUL WHAT WE SEE, THE EXTRAORDINARY LIES IN WHAT IS UNSEEN.
And so we multiply...
Like wine, which conveys to us the art of savoir-faire, the magic of a territory, the wisdom of a tradition.
But before anything else it whispers to us the inexpressible, which expresses itself only in the moment when we grant it.
BECAUSE WHILE IT IS EVOCATIVE TO WITNESS THE EVOLUTION OF WINES IN THE CELLAR, NOTHING WOULD BE IF WE DID NOT OPEN THAT BOTTLE, SAVORING AND REALLY SHAPING THAT CREATION.
Today we meet a Nikkei dish. Japanese Ramen and Peruvian Rocoto (hot chili pepper) paste create a dish that unites distant cultures and traditions, yet united by simplicity and the pleasure of plant-based cooking. Let's see how to prepare it together with Chiara Caprettini of @nordfoodovestest.
INGREDIENTS FOR 2 RAMEN NOODLES:
For the broth:
⁃ 4 fresh chili peppers
⁃ 1 carrot
⁃ 1 onion
⁃ 1 clove of garlic
⁃ 1 spring onion from Tropea
⁃ 2 tablespoons of soy sauce
⁃ 1 tablespoon of teriyaki sauce
⁃ 1 piece of fresh cleaned ginger
⁃ 1 tablespoon of mixed spices and flavorings (cinnamon, juniper, cloves, bay leaf, turmeric, etc.)
⁃ water q.b.
For the rest of the Ramen:
⁃ 130 g rice or wheat noodles
⁃ 1-2 tablespoons de Rocoto paste
⁃ the peel of half an eggplant
⁃ 50 g canned peas
⁃ 50 g corn
⁃ a handful of champignons
⁃ sesame seed oil to taste
⁃ sunflower seed oil to taste.
For decoration:
Chunks of fresh chili and chives; sesame seeds
The day before, prepare the broth: in a pot combine the chopped vegetables and the rest of the ingredients. Cover with water and simmer on very low heat for about 12 to 14 hours [add water halfway through cooking]*.
After the time has elapsed, let the broth rest as is for a few hours.
Drain the peas and corn.
Cut the eggplant skin into thin strips.
Season the mushrooms with peanut oil and pepper.
In a pan, heat sunflower oil and fry the eggplant strips until they are nice and crispy.
Cook the noodles in boiling water for a minute or so, drain and season with sesame seed oil and Rocoto paste.
Make up the Ramen.
In each bowl serve the broth first along with a few pieces of vegetables. Then arrange the noodles, peas and corn. Finally the mushrooms and the fried eggplant. Finish with the sesame and a few pieces of chili and chives.
BUT WHAT TO PAIR THIS VEGAN RAMEN WITH?
We recommend accompanying this tasty dish with a glass of Manzoni Bianco Doc from our "Back to Basic" line.
Back to Basic is first and foremost a philosophy of thought: reclaiming what nature offers us, and trying to transfer it in the form of five organic, vegan, sustainable and highly innovative wines.
"We celebrated our first 40 years by giving ourselves essentiality and simplicity, bringing together all the values of our philosophy in a single representative line that is a messenger for a return to the origins, in a process of creation and recycling that also features the materials used: From the organic grapes that come only from the estate's farm, to the glass that is 94 percent produced from recycled material, to the label that is obtained from the waste of the cotton industry's processing, all the way to the cork that allows us to offset a CO2 level of 297 grams."
Pinot Grigio DOC Venezia, Chardonnay DOC Venezia, Manzoni Bianco DOC Piave, Raboso IGT Veneto e Pinot Noir DOC Venezia of this line are five wines expressing a clean and honest philosophy of thought!
