By MART KLAAS

ART PRIORI
TALLINN | ESTONIA

Photo Credit: Johannes Hölmoja

GREEN PEAS & CRISPY CHICKEN SKIN • MART KLAAS

»THE REDUX EDITION MENU 2017« Pleasently, for the second time [you gotta see his first recipe»] we are able to present an outstanding recipe by chef Mart Klaas of the restaurant ART PRIORI in Tallinn/Estonia. In our opinion, his creations are really artworks of cookery. We regret that this restaurant »isn’t exactly just around the corner« of our residence. Only one thing remains – we have to cook his recipes for ourself at home…

THE RECIPE

[BY MART KLAAS]

[4 PORTIONS]

GREEN PEAS & MAYONNAISE

500g

500g

300g

70g

5g

5g

4g

fresh green peas

fresh ramson leaves

grape seed oil

egg yolks

Dijon mustard

lemon juice

champagne vinegar

salt

sugar

ROSE VINEGAR JELLY

200g

100g

100g

5g

15g

2g

wild roses petals

Champagne vinegar

water

salt

sugar

gelatin sheets

CRISPY CHICKEN SKIN

400g

chicken skins

salt

GARNISH

fresh red sorrel leaves

GREEN PEAS

1

Take the peas out of the pods and put the peas in the freezer for about 5 minutes, to freeze the outer shell.

2

Thereafter, take them out and put in a room temperature water. Then pinch the peas between two fingers with a little pressure, to remove the skins. Keep the peas refrigerated.

RAMSON MAYONNAISE

1

Clean the ramson leaves and put with the grape seed oil in the »Thermomix«. Blend on high level at 70°C for 3 min. Then strain the mixture through a fine cloth.

2

Use the ramson oil to make mayonnaise. Blend egg yolks, mustard and vinegar in a mixer and pour the oil drizzling slowly. At the end, season with salt, sugar and lemon juice.

ROSE VINEGAR JELLY

1

Mix the vinegar, water, salt and sugar until dissolved. Cover the rose petals with this marinade and let keep it in a jar or vacuum bag for at least one week.

2

Sieve out the rose petals and save them for another use. For this recipe we only need the marinade.

3

Soak the gelatine and heat the marinade slightly. Mix the gelatine into the marinade and pour the mixture on a shallow dish. Place in a refrigerator.

CRISPY CHICKEN SKIN

1

Pre heat the oven to 175°C.

2

Clean the chicken skins of any excess fat and lay them on a greaseproof paper in two layers. Put another paper on top of the skins. Then put the layers with the skins between two flat pans and give some weight on the pans [a cast iron pot will do fine].

3

Cook the skins in the oven for about 45min. After cooking allow to cool. If the skins are cool enough to handle, cut out four rings [ diameter ∅ 8cm]. Season the crisps with salt.

FINISHING & PLATING

1

Mix the peas with a little bit of ramson mayonnaise and arrange it onto the chicken crisps.

2

Put little pieces of the rose vinegar jelly on the peas and garnish with red sorrel leaves.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY DMITRI ZABOLOTNY]

2015

GAVI DEI GAVI | LA SCOLCA
ETICHETTA NERA | GAVI D.O.C.G.
LA SCOLCA | 
GAVI | PIEDMONT | ITALY

GRAPE VARIETY

100% Cortese

LOCATION

The vineyards are 50 km from the coast of the Ligurian Sea. For the ripening of the fruits there are ideal temperature fluctuations. The area is at the same time warmed by the Mediterranean breezes, as well as cooled by the fresh air from the mountains. No pesticides are used. The vines grow on the hills next to the woods, where the birds build their nests and feed on the parasites that they find in the vines.

SOIL

Clay and alkalic soil with a remarkable amount of iron; strips of calcareous limestone.

VINIFICATION

»In white«, cold, partially macerated on its skins. Till to the bottling it remains on its yeasts [autochthonous] from the first fermentation, that’s to say »sur-lie«.

GIORGIO & CHIARA SOLDATI

//QUOTE: LA SCOLCA

»La Scolca« stemmed from the name »sfurca« or »watch out« and the farmhouse that stood there in the past was just a lookout post. The estate La Scolca was taken over between 1917 and 1919 by the great-grandfather of Giorgio Soldati who leads today the company together with his daughter Chiara, the fifth generation shown to the third millennium. In ninety years of activity the passion for wine has turned into profession, but the passion for Gavi is not tailed off…

La Scolca is the oldest company in the area, for continuity of the management by the same family, but at the same time it is the most modern. Giorgio Soldati has proved a valuable and innovative interpreter: he is the creator of wines and sparkling success without betraying loyalty to the »Gavi« region and to the vine kind. But the biggest challenge he has taken together with his daughter was to maintain the leadership over the years, strengthening the image and notoriety of La Scolca a throughout the World and keeping its philosophy to the highest quality possible.

THE VINEYARD

THE GRAPE AS PROTAGONIST

All grapes have places where grown and give the best of themselves. Some, indeed, are able to express all the potential only in a place where the wine finds its soil, climate, altitude, exposure to which it’s fully, only there and nowhere else. The Cortese grapes, for example, in the territory from Gavi to Novi Ligure, gives a wine with an »aristocratic personality«, mineral and intense, durable and elegant. And within the borders of the small municipality of Gavi, the best results are obtained in the Rovereto district.

La Scolca has its vineyards in the most beautiful locations in Rovereto, and its Gavi dei Gavi represents the »peak« of wine, that is possible to find in this »microarea«. The Company manages an area of about 50 vineyard hectares. Overall are 180 km of rows which, during a single crop season, are routed eight to ten times on foot or by tractor with distances. The density is about 1500 vines per hectare. All the vineyards are in the best sites of Rovereto di Gavi. Sea air, full sunlight exposure from sunrise to sunset, freshness and dew’s humidity.

For its grapes, its musts, its wines, the company always follows the same principle: »A great wine born in the vineyard – primarily there we have to dedicate to the more careful and scrupulous work.«

THE REDUX EDITION MENU 2017

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]

The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.

The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…

Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

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