Chef Emanuele Di Biase’s “Promised Land”
Emanuele Di Biase is an Italian vegan master chef. Born in Prato, Tuscany, he has been passionate about cooking and pastry since childhood. He is now a plant-based product developer for food industries, bakeries, and ice cream shops, and a trainer at the Università dei Sapori of Perugia.
The concept behind the recipe
“Promised Land” is the name Emanuele chose for this fuss-free recipe which is every cook’s dream come true. Celery is an unassuming, often underappreciated vegetable. It’s not often the main ingredient but it’s fantastically versatile and refreshing, providing a savoury flavour and a good crunch. Roasted garlic will still taste like raw garlic, just a bit milder and sweeter due to the fact that it gets slightly caramelized as it roasts in the oven. The fresh chilli lifts all the flavours and enhances the gusto!
Although much of Mongrana’s brilliance lies in its structure, chilling it down slightly when the days get warmer really accentuates its cherry and vibrant fruit character making it the perfect match to this refreshing dish.
Bontasana’s White Corn Fusilli, “Promised Land”
By Chef Emanuele Di Biase
250 g Bontasana White Corn Fusilli N°13
½ head of celery with leaves
2 tbs almond flour
1 tbs lemon juice
2 cloves of roasted garlic
2 tbs extra virgin olive oil
salt to taste
pepper to taste
fresh chilli to garnish
For the pasta
Cook the fusilli in a pot of boiling water according to the package instructions.
For the roasted garlic
Peel and discard the outer papery layers of a head of garlic. Cut in half and wrap each portion in baking paper or aluminium foil.
Cook at 180 °C for 40 minutes.
For the celery leaf sauce
Wash and thoroughly dry only the celery leaves.
Place all the ingredients in the hand blender jug and blend together well.
Season the pasta with the sauce. Add the freshly chopped chilli. Serve hot, accompanied by a glass of Mongrana 2019. Buon appetito!