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Recipe by: chef Cristiano Bonolo
Chef Bonolo, already founder of Vegolosi.it, collaborates with food sector magazines of the Riza and Rizzoli groups and since October has been alongside Cristina Chiabotto in the program SO Glam SO You broadcast on La5. He has also participated in the famous Rai television program: Geo&Geo.
For the publisher Gribaudo-Feltrinelli he published, in 2014, the book: "Vegolosi. Learn to cook delicious vegan and vegetarian dishes" which precedes: "Dolci Vegolosi. Small manual of vegan pastry" from 2015 and "Becoming vegetarian or vegan. A complete guide to veg culture and cuisine to start understanding more and better" from 2016. He is active on the web with his personal blog: chefcristianobonolo.it, on which there are numerous vegan recipes, including this one we propose to you.
His philosophy is summed up in "taking care of oneself, promoting an ethical way of living by changing the lens through which one looks at the world" which translates into healthy cooking, because it is proven that vegan cuisine is an excellent form of prevention, and cheerful, dispelling the myth of sad and poor vegan cuisine.
The dish that the Chef has prepared for us is inspired by these principles: Beetroot and avocado tartare, for which we thank him.
A quick dish to prepare, a tasty appetizer with Friscous® to serve during the New Year's Eve dinner or as a snack during aperitivo.
The cocoa beans in this recipe give the crunchiness and that extra touch that doesn't hurt.
Ingredients for 4 people
- 100 g Friscous®
- 300 g boiled beetroot
- 1 avocado
- 10 g cocoa beans
- 50 g hazelnut mayonnaise
- 100 g sliced bread
- extra virgin olive oil
Procedure
- Season the Friscous with two tablespoons of extra virgin olive oil and mix
- Now moisten it with about 100 g of slightly warm water then let it rest for about ten minutes.
- Cut the beetroot into cubes then do the same with the avocado after peeling it
- Combine the Friscous, beetroot and avocado, mix and adjust with salt
- Cut the bread into rectangular slices then toast it lightly
- Spread a thin layer of hazelnut mayonnaise on the bread croutons
- Lay the tartare on top and then decorate with chopped cocoa beans, a few dollops of mayonnaise here and there and a drizzle of extra virgin olive oil
Chef Cristiano Bonolo's tip:
Add 2-3 salted capers and decorate with finely chopped fresh parsley and a few almonds cut in half
