– 330 g whole spelt flour
– 1 carrot
– 75g pre-blanched chard
– 3 tbsp salted roasted peanuts
– 3 tsp agave syrup
– 2 onions
– lemon and grapefruit juice
– 1 tsp almond cream
– 3 tsp coconut sugar
– 1 piece fresh ginger
– 1 tsp apple vinegar
– 2 garlic cloves (for the sauce)
– 20 g dried yeast
– 1-2 cherry tomatoes
– whole sea salt to taste
– grated lemon peel to taste
– soy sauce to taste
– 2 tbsp potato starch
– extra-virgin olive oil or seed oil to taste
– cinnamon to taste
– 200 g tempeh
– warm water to taste
– 1 carrot for the base

Paired wine: Ca’ De’ Rocchi Bardolino Chiaretto Dop “Campo delle Rose”


For the mixture: spelt flour, salt, apple vinegar, yeast, potato starch, water and agave syrup. Mix the water with a pinch of salt, the apple vinegar and a teaspoon of agave syrup. Then add the yeast and potato starch to the flour. Pour all the ingredients into the mixture and mix for 10 minutes. Place the mixture in a bowl covered with a cloth and leave to rest for 30 minutes.

In the meantime, chop the carrot and an onion and fry lightly on a medium-low heat with a little extra-virgin olive oil, then add the garlic clove, a pinch of cinnamon and the soy sauce. Fry for around 10 minutes, until the carrot and onion are soft.
Add the crumbled tempeh, the chopped chard, a little more soy sauce and some black pepper. Fry for another 10 minutes. Finally, add the grated lemon peel and some potato starch. Mix well, turn off the heat and leave to cool.

For the sauce: tomatoes, a little extra-virgin olive or seed oil, almond cream, lemon and grapefruit juice, garlic, coconut sugar or unrefined brown sugar, whole sea salt, chilli pepper (optional, remove the seeds if very spicy). Start blending, add the ginger after a few seconds (careful about the quantity as it has a strong flavour) and continue until you obtain a liquid sauce, then cover and rest in the fridge.

For the peanut brittle: put a non-stick pan on the hob with 3 tbsp of salted roasted peanuts and one tbsp of agave or maple syrup. Caramelise and, when all the liquid has evaporated, leave to cool and chop with a knife for the crunchy part of the parcels.

Flour a flat surface and roll out the mixture with a rolling pin to a thickness of 5 mm. Use a dough cutter to make disks, fill them with the tempeh and make a parcel (or a crescent shape).

Steam or place in boiling water. We have opted for an Asian solution, i.e. in a bamboo basket over a pot filled with boiling water. Cook for 5-10 minutes and the parcels are ready! Add the sauce and peanut brittle.