"Winter landscape"

Duration: 60 Min

Level: Medium

Made by: Pietro Leemann

Pietro Leemann is the first vegetarian chef to be awarded a Michelin star in Europe. He is the head chef and owner of Joia in Milan, a vegetarian haute cuisine restaurant. As an ambassador for Planted, he shares the company's values and mission and interprets them in his restaurant's creations, which are based on Planted products.

Ingredients

For how many people?

200g

Basmati rice

50g

Lenses

10g

Parsley

10g

Fennel

200g

planted.chicken Nature

Sweet paprika n.b.

Cornstarch n.b.

200g

Mixed seasonal vegetables to taste (broccoli, shiitake mushrooms, peppers, Brussels sprouts, fennel)

100g

Leeks

100g

Horn peppers

20g

Cashew nuts

Evo oil n.b.

Seed oil to taste

Salt and pepper to taste

Edible flowers and leaves for garnishing

Products in this recipe

planted.chicken

Nature

Quantity

7.95 CHF

36.14 CHF per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

7.95 CHF

Preparation

Rinse the basmati rice well and cook in 500 g boiling water with a pinch of salt. Cook with the lid on for 20 minutes until the liquid has been absorbed.
Separately, cook the lentils in boiling salted water after soaking them for a few hours and add them to the rice.
Season with Evo oil and chopped parsley.
Coat the planted pieces in cornstarch, fry in a pan with seed oil, add a pinch of salt and sprinkle with paprika.
Clean the vegetables, cut into small pieces and sauté in a pan over a high heat with extra virgin olive oil, season with salt.
For the bell pepper sauce: chop the leek and bell pepper as soon as they start to take on color, deglaze with water and cook for 20 minutes. Puree everything together with the previously soaked cashews and season with salt and pepper.

Place the seasoned rice and lentils on the bottom of the plate and form a disc with a pastry cutter. Arrange the vegetables and plants in contrasting colors and shapes. Decorate with small leaves and edible flowers as desired. Pour the bell pepper cream into a sauce boat and serve with the main course.

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