Kelp Cacio E Pepe Recipe
kelp noodles | peppercorn cashew cream | olive puree | truffled arugula | pine nuts | flacker
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Ingredients
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Kelp Noodles
Peppercorn Cashew Cream
Olive Puree
Truffled Arugula
Garnish
Method
Kelp Noodles Preparation
- 1
Prepare Kelp Noodles
Rinse the kelp noodles under cold water to remove any excess salt. Drain and set aside.
Peppercorn Cashew Cream Preparation
- 2
Soak Cashews
Soak the raw cashews in water for at least 2 hours, or overnight for the best texture.
- 3
Blend Cashew Cream
In a blender, combine soaked cashews, 0.5 cup of water, black peppercorns, nutritional yeast, and lemon juice. Blend until smooth and creamy. Adjust seasoning with salt if necessary.
Olive Puree Preparation
- 4
Make Olive Puree
In a food processor, combine pitted green olives and extra virgin olive oil. Blend until smooth. Set aside.
Truffled Arugula Preparation
- 5
Prepare Arugula
In a mixing bowl, toss the fresh arugula with truffle oil until well coated. Season with salt and pepper to taste.
Assembly
- 6
Combine and Serve
In a large serving bowl, add the prepared kelp noodles. Top with peppercorn cashew cream, olive puree, and truffled arugula. Garnish with pine nuts and flackers. Serve immediately.
