Cacio e Pepe/Plant Food + Wine

WSVN — There’s a hot new restaurant in Wynwood making delicious, creative dishes that are plant-based…and unbelievably tasty! That’s what’s on the menu as we grab a Bite with Belkys.

The Chef: Horacio Rivadero
The Restaurant: Plant Food + Wine, inside the Sacred Space in Wynwood
The Dish: Cacio e Pepe

Ingredients:
Kelp Noodles
1/2 bag kelp noodles
warm water
1 teaspoon baking soda
1 teaspoon lemon juice
½ cup tamari
1 tablespoon olive oil
1 tablespoon agave
Black Pepper Cream
1 cup cashews, soaked in water overnight
¾ cup filtered water
½ tablespoon black peppercorns
¼ cup lemon juice
1 teaspoon sea salt
Spicy Greens
1 cup spicy greens
Olive Puree
2 cups green olives pitted
1 bunch flat leaf parsley
½ cup olive brine
Crispy Olives
1 cup pitted whole black olives
Garnish
Herbs, flowers, sprouts, pea tendrils

Method of Preparation:
– Thoroughly rinse the kelp noodles and place into a large bowl.  Add water and baking soda and soak for 15 minutes. Rinse well.

– Combine lemon juice, tamari, oil and agave nectar and stir into noodles.  Allow to marinate for at least 1 hour or as long as overnight.  Using scissors, cut into small one to two-inch pieces before serving.

– To make the black pepper cream, put water-soaked cashews in a blender.  Blend until until smooth. Taste and adjust flavor if needed.

– For the olive puree, wash the parsley in cold water. Make sure all the olives are pitted. Blend all together until smooth.
For the crispy olives, place olives on a dehydrator tray and dehydrate at 115 degrees for 8-12 hours or until crispy. Place dried olives in a food processor and pulse until olives become crumbly.

– To assemble, toss kelp noodles with the black pepper cream sauce.  Then, put in the spicy greens and toss again.
To Plate:
Place the green olive puree on the plate in desired design. Using around a 1 cup serving, place the kelp noodles and sauce on the green olive puree design. Garnish with a teaspoon of crispy black olives sprinkled on top and a few of the spicy greens and flowers coming out of the noodles, so they stand:

Serving Suggestion:  Grüner Veltliner white wine
Serves:  1
Plant Food + Wine
105 NE 24th St.
Miami, FL 33137
(305) 814-5365
http://matthewkenneycuisine.com/hospitality/plantfoodandwinemiami/

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