Oatotto with caramelized pear and roasted horn of plenty 🌱

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.

I created this dish on the occasion of the Food Blog Challenge by Foodblogs Schweiz. This month’s food basket containes corn, cauliflower, mushroom, chestnut, pear and quince.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s