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Millet Malfatti in Smoked Vegetable Sauce
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A highly nutritious version of the classic malfatti served with a firewood-smoked and grilled vegetable sauce, this flavoursome dish features wholesome ingredients including grains, nuts, chickpeas, millet and spinach. It’s also lactose and gluten-free, and great for vegans and vegetarians.

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Ingredients per serve

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What you need

A highly nutritious version of the classic malfatti served with a firewood-smoked and grilled vegetable sauce, this flavoursome dish features wholesome ingredients including grains, nuts, chickpeas, millet and spinach. It’s also lactose and gluten-free, and great for vegans and vegetarians.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Malfatti

    • Wash the millet and toast it slowly in a pan.
    • Cook the millet with the vegetable bouillon, made up of KNORR Vegetable Booster and water (1L per 10 serves).
    • For the purée, boil water (500ml per 10 serves), add the sunflower oil and very slowly incorporate KNORR Potato Flakes. The purée needs to be firm in texture.
    • Chop the chickpeas in a mixer. Toast the walnuts in the oven.
    • Chill all the ingredients. Then combine the cooked millet, chickpeas and purée.
    • Add the lemon zest and spinach. Season to taste. Shape into balls, around 35g each.
    • Preheat the oven 200°C. Roast the malfatti for 5 minutes or until golden.

  3. Smoked Sauce

    • Smoke the fresh vegetables with the wood chips and charcoal.
    • Mix the smoked veggies and blend into a purée.
    • Sift and set aside the bagasse.
    • To make the tomato sauce, boil water (1.5L per 10 serves) and KNORR Tomato Soup Mix.
    • Combine the smoked vegetable purée and tomato sauce. Heat the sauce and add the agar-agar.
    • Mix well and pour the sauce into a siphon. Charge it.

  4. Crackers

    • Partially grind the seeds. Add the bagasse to the seeds, then season.
    • Spread the mix on a silicone mat. Bake at 90°C until dry and golden brown.

  5. To Serve

    • Start with a layer of foamed smoked sauce.
    • Arrange the malfatti and top with crackers.

  6. Chef tip

    • Wood chip and charcoal smoking step can be substituted with liquid smoke.
    • Bagasse can be substituted with sugarcane pulp.
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