Chickpea Panelle with Glazed Napa Cabbage and Salsa Verde


100 grams of chickpea flour
200 ml vegetable stock (prepared with vegetable scraps)
100 ml yoghurt with 5% fat
3 tablespoons of extra-virgin olive oil
4 grams of baking soda

Glazed Napa Cabbage
1/2 napa cabbage
35 grams of shio koji (fermented rice marinade)
20 grams of tomato paste
8 grams of Modena balsamic vinegar riserva (more syrupy)

Salsa verde
3 handfuls of parsley
1 handful of thyme
1 handful of oregano
1/2 handful of rosemary
(Optional) Lettuce, rucola, broccoli leaves, and kale
(Optional) Olive oil

To finish off the dish
3 Mediterranean anchovies (preserved in oil)
1 handful of pomegranate seeds
1 tablespoon of extra-virgin olive oil
Black pepper


Salsa verde:
1. Rinse the herbs to remove any dirt. Finely chop them and weigh them out, then season with 2% sea salt.
2. Cover the herbs with plastic wrap and store them in an airtight container. Allow them to sit at room temperature (24-25°C) for 3 days.
3. Stir the mixture once a day. On the third day, add a dash of unpasteurized vinegar.
4. Store the salsa in the fridge and replenish it with additional herbs and salt (2% of the added quantity) as needed. You can also add lettuce, rucola, broccoli leaves, and kale for added texture. Olive oil is optional.

1. In a medium pot, gently heat the vegetable broth to a steady simmer.
2. Infuse the heated liquid with any forgotten vegetable scraps from your fridge.
3. If needed, add tap water to the pot and continue infusing for an additional 7-10 minutes.
4. Remove the vegetables from the pot, leaving you with vegetable stock.
5. Gradually add chickpea flour to the stock while stirring continuously.
6. When you have one more round of chickpea flour left, combine it with the yogurt and incorporate it into the batter.
7. Add the remaining chickpea flour and cook over medium heat until the batter detaches from the sides of the pot.
8. Add 3 pinches of salt.
9. Remove the pot from heat, let it cool, and then mix in the olive oil and baking soda.
10. Pour the batter into a mold of your choice before it sets, evening out any protruding peaks. Let it rest in the freezer for 10 minutes.
11. Remove the panella from the mold and apply olive oil to the smooth side that was in contact with the mold.
12. Heat your grill until you see the first wisp of smoke. Place the panella on it and refrain from moving or touching it for about 2-3 minutes.
13. Flip the panella with a spatula, ensuring that the golden, dark crust remains intact. Take your time to ensure an even roast.
14. One roasted side is sufficient; set the panella aside.

Glazed Napa Cabbage:
1. The night before cooking, cut the cabbage into wedges until you have 1/8 of the whole cabbage.
2. Rub shio koji marinade thoroughly over the cabbage surfaces and inside the leaves for about 5 minutes.
3. Allow the cabbage to sit at room temperature for 30 minutes, then refrigerate it overnight. This process will cause the cabbage to lose water, tenderize, and intensify its flavors.
4. On the cooking day, remove the cabbage, let it reach room temperature, and rub in the tomato paste until the surface displays an even red color.
5. Heat your pan to medium-high temperature, wait 5 minutes, then gently place the cabbage face down in the pan to caramelize. Avoid moving it for the first 3-4 minutes to allow the roasted aromas to develop.
6. Turn off the heat, flip the cabbage, and drizzle the balsamic vinegar over it. Use the cabbage itself to scrape off the dark balsamic caramel from the pan.
7. Transfer the cabbage to a cutting board, and gently salt it (the shio koji is typically salty).
8. Remove the tough cabbage core, and slice the leaves lengthwise to the width of rustic fettuccine.

To finish off:
1. Place the grilled panella on the plate.
2. Arrange the glazed cabbage ribbons over the grilled side.
3. Break the anchovies into halves and position them on the cabbage in a triangular pattern.
4. Add pomegranate for extra crunch, and season generously with olive oil and black pepper.

About Chef Lorenzo Tirelli

Chef Lorenzo Tirelli’s work is an interplay of upcycling, flavor, and fermentation. Carrying with him a deep sense of pride in the food traditions of his hometown Rome, Italy, his culinary profession is further infused with elements of science and innovation.

Chef Lorenzo is a professional chef by training, and continues to pursue his academic journey in International Environment and Development Studies at the Norwegian University of Life Sciences. His master’s degree in Food Innovation and Health at the University of Copenhagen further aligned his two interests in food and innovation, while the course on Environment and Sustainability under MAD Academy equipped him with the practical skills and knowledge to contribute to environmental and social causes as a chef.

Chef Lorenzo currently serves as the Head of Research and Development at REDUCED, where he focuses on plant fermentation to advance culinary experience, while at the same time championing the cause of reducing food waste. Prior to leading the team at REDUCED, Chef Lorenzo worked as a fermenter for Noma’s project Popl Burger.