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.
Rating: 94+
Price: $39.99
Tasting Notes:
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
Hal Oates of Porthos, Andrew Harper's wine concierge, shares his wine pairing for this dish. For personal wine recommendations and seasoned expertise, email Hal and the Porthos team at [email protected].
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