Experience Vienna
Vienna Blog by the Schick Hotels and Restaurants
 

Recipe of the month March 2013

For your enjoyment…

Are you like me on weekends or special holidays or when you have guests? On those occasions I like to cook something very special, not the usual fare. Then I’m either spoilt for choice or nothing occurs to me. If even the most intensive search on the internet comes to nothing, or leafing through piles of cookbooks fails to offer a solution, try out our Recipe of the Month! 

From chefs of the Schick restaurants in Vienna, every month there will be a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to cook and enjoy at home!

In March 2013 - recipe by Johannes Reiser – Chef at the decorated Restaurant “Das Schick”:

Cream soup of wild garlic . albóndiga of calf’s sweetbread

Ingredients for 4 servings:
200 g fresh wild garlic
50 g butter
3/4 l vegetable stock
1/4 l whipping cream
3 shallots, diced
a bit of Maizena-Fix
salt, white pepper
nutmeg
lemon juice
1/8 l crème fraîche

Albóndigas (balls) of calf’s sweetbread (approx. 10 meatballs):
200 g fresh calf’s sweetbread
3 shallots, finely sliced
olive oil
sherry
1 egg
1 egg yolk
2 tbsp. fresh coriander, chopped
4 slices white bread for toasting, diced, with crusts removed
salt, white pepper
bay leaf

almonds, finely chopped

Preparation:

Cream soup of wild garlic:
Wash fresh wild garlic and allow to drip dry. Briefly sweat wild garlic together with the diced shallots in butter. Infuse with vegetable stock, season and simmer for approx. 10 minutes.

Add whipping cream, bind with a bit of Maizena-Fix and finely blend using a hand blender. Season to taste.

Albóndigas of calf’s sweetbread:

Place sweetbread in water and refrigerate overnight. The next day, rinse sweetbread and boil with bay leaf, peppercorns and a bit of salt. Carefully wash and dice. Briefly toss sweetbread with the finely sliced shallots in hot olive oil. Mix with all remaining ingredients. Refrigerate for 30 minutes – the mass should be moldable; add breadcrumbs if necessary.

Shape into small balls, roll in almonds and pan-fry a sample in olive oil. Season to taste, if necessary.

Serve wild garlic cream soup with sweetbread albóndigas as desired – like in our photo for example – and enjoy…

We wish you much success!

 



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