Acqualina’s health-centric executive sous chef, Sebastian Barrera, has more than 10 years of experience in fine dining as well as a degree in nutrition. Focused on using natural and organic ingredients, chef Barrera created this nutritional vegan appetizer for Acqualina’s 10-year anniversary and is delighted to provide Andrew Harper readers with the recipe.
Yields 4 servings
Cut the zucchini lengthwise (thin slice) and julienne all the veggies into 1-inch sticks. Next, spread the beetroot hummus on the zucchini slice and sprinkle with sesame seeds. Place your favorite vegetable stick on top of the zucchini and make a roll, very gently cross the roll with a toothpick to hold the roll together. To finish, add a little bit more beetroot hummus on top and sprinkle with sesame seeds. Garnish with micro sisho.
Crafted in a rich, yet balanced style, this wine displays a panoply of vibrant red fruit, but is bone-dry and refreshing to pair with a wide variety of menus including grilled salmon, lamb or even spicy Mexican cuisine all summer long.
— Andrew Harper Wine Concierge