Three-course Vegetarian Dinner Recipe

Prepare the Dough

In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. Gradually add flour, salt, and olive oil. Mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Shape and Bake

Preheat oven to 375°F (190°C). Punch down the dough, shape it into a loaf, and place it in a greased pan. Let rise for another 30 minutes. Bake for 25-30 minutes until golden brown.

Blend the Ingredients

In a food processor, combine white beans, chargrilled cauliflower, kale, nutritional yeast, garlic, Meyer lemon oil, salt, and pepper. Blend until smooth.

Adjust Seasoning

Taste the hummus and adjust the seasoning as needed. Serve with the housemade bread.

Prepare the Filling

In a bowl, mix cooked kale, smoked scamorza, and enoki mushrooms. Season with salt and pepper.

Assemble the Rotolo

Lay out the pasta sheets and spread the filling evenly across each sheet. Roll tightly and cut into individual pieces.

Cook the Rotolo

Heat olive oil in a pan over medium heat. Cook the rotolo pieces until golden brown on each side. Serve warm.

Make the Meringue

In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar and continue to whip until stiff peaks form.

Prepare the Curd

In a saucepan, combine tangerine juice and zest. Heat until warm, then mix in the whipped egg whites until combined. Let cool.

Whip the Cream

In a separate bowl, whip heavy cream until soft peaks form. Fold into the tangerine mixture. Serve topped with salty whip cream and fresh tangerine slices.