Recipe of the month January 2017
For your enjoyment…
Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!
From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home!
In January 2017 – recipe by Felix Albiez – chef of the decorated Restaurant “Das Schick”:
Poached organic egg . espuma of Alpine cheese . black truffles
Ingredients for 6 servings:
400 ml milk
150 ml cream
220 g Austrian Alpine cheese, aged 24 months
30 g truffle butter
1 g salt
1 g pepper
200 g spinach
6 organic eggs
1 clove of garlic
50 g truffles
2 tbsp. white wine vinegar
Heat milk together with truffle butter. Grate Alpine cheese finely. Add him to the milk and butter mixture and let sit for approximately 20 minutes. Add cream. Season to taste with salt and pepper. Using a funnel and sieve, fill a 0.5 liter iSi bottle, screw on an iSi Cream Charger and shake vigorously. Refrigerate for at least 6 hours.
Mix 500 ml water with vinegar and bring mixture to boil in a pot. Hold a skimmer in the water. Crack an egg and allow to slide into the mixture. Simmer for 3-4 minutes.
For the spinach, cut shallot into small pieces and briefly sauté shallot and garlic in olive oil. Add spinach. Season to taste with salt and pepper. Set the spinach onto paper towels and allow them to soak up some of the liquid.
Place the spinach in the middle of a bowl and carefully set the egg on top. Slightly warm the iSi bottle in a pot with water and spread the cream evenly over the egg. Slice the truffles very thinly directly over the egg and serve.
We wish you lots of fun cooking this dish… bon appétit!