Workshop: Pasta pesto with dried Azolla

What if there was a more sustainable replacement for Soy? And what if it’s already there? During this workshop for the MBO students of the Rooi Pannen they learned about this substitute: Azolla! With the main theme for the cooks-to-be: ‘Cooking with Azolla’. The team of BioArt Laboratories took the curious students through the process from extracting the raw waterfern to processed food: An educational introduction from growing Azolla down to the earthy flavor profile.
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Let’s put the theory into practice! How do you turn this processed Azolla water fern into a delicious dish? In a time span of 30 minutes, the chefs prepare dishes with ‘the soy of the future’: risotto Azolla with Parmesan, chicken roulade with dried Azolla, pasta pesto with Azolla and sea bass with dried Azolla.
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Besides containing the students with the culinary possibilities of Azolla, this workshop also issued as an introduction to the upcoming event “the B.I.C. Azolla Cook-off” where the cooks-to-be are going to battle against prominent chefs.