Some time ago, I joined the Swiss Food Discovery project, which is aimed at raising awareness of the Swiss culinary heritage. In order to educate myself (as I’m not indigenous), I bough a book taking me on a journey through time to the origin of Swiss cuisine. In the book, I came across a meal called Hatoma, a savory oatmeal. This long forgotten dish inspired me to creat this plant-based oatotto.
Sauté a finely chopped shallot and garlic clove as well as fresh chili, rosemary, thyme and sage in some olive oil. Add 150 ml whole oat, season with salt and cover with water. Simmer until tender. Add more water, if needed. Remove the herb stems from the oatotto, prior to serving.
Caramelize sliced pear in some brown sugar and water.
Roast fresh or rehydrated dried horns of plenty in a dry pan. Season with olive oil and fleur de sel.
Serve pear and mushroom on a generous dollop oatotto. Decorate with young cress and geranium leaves as well as geranium and chrysanthemum blossom.