Vegetables Cauliflower

Cauliflower According to Pietro Leemann: A Recipe to Transform it into a Starred Dish

copertina cavolfiore pietro leemann ok

Yellow Cauliflower Heart with Cecina, Avocado Pesto, Corn Wafers, and Homemade Teriyaki: Joia's Recipe, created by Executive Chef Sauro Ricci for Pietro Leemann, promises to turn a simple vegetable into a star dish. The team, led by kitchen chef Raffaele Minghini, shares tips for execution.

"Nature as it is"

Yellow Cauliflower Heart with Cecina, Avocado Pesto, Corn Wafers, and Homemade Teriyaki

Serving for 8 people 

For the cauliflower 

  • 500 g cauliflower 
  • A pinch of aromatic herbs and a splash of extra virgin olive oil

Method

Remove the larger outer leaves of the cauliflower and keep the basal and small ones. With a small knife, obtain beautiful florets resembling the entire shape, blanch them in salted water for 4 minutes, then roast them in the oven at 200°C for about 12 minutes.

For the cecina

  • 200g water
  • 130g chickpea flour
  • 20g extra virgin olive oil
  • 3g salt
  • 2g baking powder
  • 125g cooked cauliflower (trimmings)
  • A bit of chopped aromatic herbs

Method

Chop all the cauliflower trimmings with a knife and season them with oil and aromatic herbs, then roast them in the oven for about 7 minutes. Create a mixture with water and chickpea flour, oil, salt, and baking powder, add the cooled chopped cauliflower, and cook fritters in a well-oiled pan, about 3 minutes per side over medium heat. Use a 6cm diameter cutter to regulate.

For the corn wafers

  • 300g water
  • 50g corn semolina

Method

Mix the flour with water to make a polenta, then cook it over low heat for about 20 minutes. Roll it very thin between two sheets of parchment paper and let it dry completely in a dehydrator or in the oven at 50°C. Break the obtained wafers into 5cm pieces and fry them in almost smoking hot oil.

For the pesto

  • 200g ripe avocado
  • 30g celery
  • 10g lemon juice
  • 10g whole grain mustard
  • 2g salt

Method

Mix the avocado pulp well with the other ingredients and put it in a pastry bag.

For the sauce

  • 60g balsamic vinegar
  • 100g tamari
  • 50g mirin
  • 50g carrot puree
  • 50g water
  • A pinch of chopped thyme
  • 6g kuzu

Method

For the sauce, combine all the ingredients in a saucepan and thicken with kuzu, gently simmering the mixture for a couple of minutes.

To decorate

  • Cauliflower leaves
  • Dill or fennel sprouts

Method

For plating, place the cecina in the center of the plate, pipe a generous ring of avocado around it, and place the roasted cauliflower in the resulting cavity. Decorate with leaves, herbs, and wafers to reconstruct the miniature cauliflower shape. Glaze with the sauce in front of your guests.

Address

Joia

 Via Panfilo Castaldi, 18, 20124 Milan MI

Tel: 02 204 9244

Website

leemann1

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