Prosperity: Crunchy Savoury Tart With Swiss Chard
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Swiss chard and pasta tart recipe; a crunchy vegan appetizer with maccheroni pasta, pumpkin and Porcini mushrooms by chef Pietro Leemann from Milan
12 April, 2012
ingredients
Chard
160 g
Pumpkin
100 g
All purpose flour
20 g
White wine vinegar
20 g
Mushrooms
100 g, Porcini variety
Corn flour
2 g
Macaroni pasta
8, large
Olive oil
20 g
Wild herbs
20 g
Breadcrumbs
40 g
Leeks
40 g
Sugar
20 g
Sesame oil
5 g, toasted
Mint
20 g
Thyme
5 g
Salt
To taste
Pepper
To taste
Preparation
- Clean the Swiss chard by blanching it in salted boiling water for 4 minutes, chop into pieces and then dress with sesame oil and pepper.
- Prepare 4 short cylinders and freeze them.
- Prepare a mixture of the flour with 40g of water, dip the cylinders inside and then cover them with bread crumbs.
- Fry in 180°C oil for 4 minutes.
- Dice the pumpkin into cubes and roast with a bit of oil until it becomes soft.
- Cut the mushrooms into cubes and roast them in a pan, add them to the pumpkin, dress with salt and the chopped thyme.
- For the sauce: bring the vinegar to a boil, with sugar and 80g of water.
- Thicken with the corn flour diluted in a bit of cold water and then reduce by half.
- Remove from heat and add the diced leeks.
- Cook the maccheroni and then dress with a bit of oil and chopped mint.
- Prepare the plate by arranging the elements and garnishing with the field herbs.
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