Kelp noodles cacio e pepe

 

Words and images Alibi Kitchen and Bar // @alibisydney

 
KelpNoodle_CacioEPepe.jpg
 

Serves 4-6

Time: 1 hour 15 minutes


INGREDIENTS

Cacio E Pepe Cream

1kg cashews, soaked

200ml water

250ml lemon juice

20g nutritional yeast

20g whole black peppercorns

20g sea salt 

Olive crumb

1 jar pitted kalamata olives

50g raw sugar

1 star anise, grated

Olive puree

300g green olives

1 bunch parsley leaves picked

50g spinach

120ml olive brine 

Kelp noodles

8 bags of kelp noodles (3.6kg)

180g baking soda

150ml lemon juice

Warm Water

350ml Tamari

250ml Olive Oil

150ml Agave

TO SERVE

Rosemary sprigs

METHOD

  1. To start the filling, soak the cashew nuts for 30 minutes in boiling hot water.

  2. Meanwhile, to make the pastry, combine the flour and salt with the coconut oil. Add up to ¹⁄³ cup (80 ml) of water little by little and use your hands to bring together into a crumbly pastry.

  3. Roll the pastry into a ball and place in the fridge while you finish the filling.

  4. Drain and rinse the cashew nuts and put them in a blender. Add up to 150–170ml cold water little by little, and mix for 2–3 minutes, until it has the consistency of thick cream.

  5. Add the beetroot cubes, sea salt and garlic and blend into a cream.

  6. Preheat the oven to 180°C (350°F).

  7. Remove the pastry from the fridge. Dust some flour on your work surface and place the pastry ball on top. Roll

    out with a rolling pin.

  8. Use the rolling pin to lift up the pastry and put it over a standard-size quiche tin. The pastry must overlap the sides. Use your fingers to press the pastry into the bottom and sides of the tin.

  9. Bake the quiche base for 30 minutes, then cool.

  10. Cut the onion in rings and sprinkle two-thirds over the base. Pour the filling over the base and scatter the rest of the onion on top.

  11. Bake the quiche for 30–40 minutes

    until cooked through and slightly golden. Leave to cool and serve with rosemary to garnish and an autumn salad of your choice

 

Alibi Sydney’s Bar & Kitchen offers a 100 per cent plant-based dining menu by @matthewkenneycuisine. for reservations, menu and more info check out their website.