iEat Green - Pietro Guerrera - 10.06.16

After receiving a BA in Marketing and MSC in General Management, Pietro worked for big Multi-national Corporations such as Kraft Food, Kimberly Clark and Sutter S.P.A. in marketing and product innovation. In 2014, he moved to Edinburgh to join the International MBA program @ Edinburgh University Business School. Following school, he worked for Somfy Group (one of the leading company in home automation) as a marketing consultant. In December, 2015, he joined Eattiamo as their General Manager, a startup created with 3 former highschool mates. Here he can combine his professional skill with his passion for food.

Butternut Squash Latkes

¾ cup Besan (chick pea flour) or other gluten free flour

¼ t. baking soda

½ cup corn starch

¾ cup cold water

1 large onion, cut into slivers (2 cups)

2 cups grated potatoes, water squeezed out

2 cups grated butternut squash,

½ t. ground cloves

1 t. ground cardamom

¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)

1 ½ t. salt

Oil for frying

In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water. Add the spices. Then add the rest of the ingredients. Dropm by spoonfuls into deep fryer or skillet with hot oil. If using skillet, turn them latkes over when golden brown on one side, and fry the other side until golden brown. Remove from pan or deep fryer and drain on paper towel. *I usually try one first, to adjust salt to taste Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.