Oh my dear planet

Pietro Leemann

For 4 people

200 g of chard
100 g of breadcrumbs
10 g of toasted sesame oil
30 g of flour
50 g of carrots
100 g of celeriac
50 g of red cabbage
100 g of pumpkin
50 g of leeks
50 g of green celery
10 g of rosemary
5 g of grated orange zest
20 g of chestnut honey
2 g of agar
80 g of butter
10 g of ground rice
4 Savoy cabbage leaves
100 g of sugar
100 g of yoghurt
10 g of chives


Separate the stems of the chard from the leaves and cut both parts into cubes, cook the leaves for 2 minutes in boiling salted water and them cook the stems in the same water for 6 minutes. Mix them together and dress with toasted sesame oil. Divide between four 8 cm diameter moulds, make round wafers and then freeze them. Mix the flour with 50 g of water, dip the wafers and coat them in breadcrumbs. Freeze them again, then fry in oil at 180 °C for 5 minutes.

Cut the vegetables into cubes, sweat them in a pan without oil and with a pinch of salt, until cooked. Blend and sieve them, dressing them with the finely chopped rosemary, butter and orange zest. Bring the agar to the boil with 200 g of water, stirring all the time. When it has dissolved, reduce, allowing the water to evaporate to 100 g, filter through a fine sieve and pour into the vegetable mixture. Pour into a mould and leave to set in the fridge. Cut into 2 cm thick slices, coat in the ground rice and roast in a very hot, lightly greased pan for 2 minutes on each side.

Bring 100 g of water to the boil and add the sugar. Cook the savoy cabbage leaves for 6 minutes, lift out of the liquid and leave the cool. Grease four 10 cm diameter and 10 cm high aluminium domes with a little butter. Lay the cabbage leaves on top and dry in the oven at 70 °C for 2 hours.

Mix the yoghurt with the finely chopped chives. Pour onto the plate, lay the hot wafer on it, followed by the hot paté. Cover with the crunchy cabbage leaf and serve.