Inner landscape

Pietro Leemann

For 4 people

300 g of buckwheat flour
170 g of boiling water
100 g of daikon
100 g of cauliflower
100 g of red cabbage
100 g of Hokkaido pumpkin
20 g of olive oil
10 g of horseradish
1 sachet of saffron
10 g of chili oil


For the pasta, pour the boiling water on the flour and mix well for 10 minutes. Roll the dough out to a thickness of 3 mm and cut out 4 cm diameter circles.

Cut the red cabbage into cubes, braise it on a moderate heat for 20 minutes, then blend it and dress with the chili oil and a pinch of salt. Cut the pumpkin into cubes, cook it in boiling salted water for 5 minutes, then drain, blend and dress with the saffron. Proceed in the same way with the cauliflower, blending and dressing with a drop of olive oil. Cook the whole daikon in boiling salted water for 30 minutes and cut it into 3 cm diameter slices.

Cook the buckwheat circles in boiling salted water for 2 minutes. Then toss them in a pan with a drop of cooking water and olive oil. Marinate the grated horseradish with a drop of olive oil.

Draw 2 concentric circles on a plate with the red cabbage and the pumpkin: place the pasta and daikon on top and add the cauliflower, increasing the intensity of the taste with the horseradish.