Swiss chard and pasta tart recipe; a crunchy vegan appetizer with maccheroni pasta, pumpkin and Porcini mushrooms by chef Pietro Leemann from Milan
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Italian
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.