»LA MIGLIORE PASTA…« The second recipe for our new series takes us to the heart of the Dolomites. At the Hotel »AUENER HOF« in Sarntal is a lot different than usual: The owners Gisela & Heinrich Schneider have placed the wine cellar in the ceiling of the restaurant and sometimes in the afternoon, when the guests are sitting on the sun terrace, the chef runs by with a herb basket to gather the last ingredients for the evening menu. Anyway, Gisela & Heinrich have been able to establish their »LIVING-RESTAURANT TERRA« with much love for the highest situated Michelin-starred restaurant in Italy – we congratulate…
[BY HEINRICH SCHNEIDER]
egg yolk [eggs together 80g]
durum wheat flour
SWEET WOODRUFF FOAM
»Bintje« potatoes floury quality
dried sweet woodruff
lime [peel grit]
some grit of a cinnamon stick
of freshly ground red pepper
Mix ingredients and knead to get a strong dough and allow to rest in a vacuum bag in the fridge for one day.
Knead the dough again before using and put it back to the vacuum bag. Allow to rest at room temperature for the next hour.
Then prepare 4 portions of spaghetti using the pasta machine and place it on a kitchen tray with some durum wheat flour.
SWEET WOODRUFF FOAM
Peel the potatoes, cut in half and boil it in salted water until tender.
Boil up milk, cream and woodruff and simmer for 20 minutes.
Strain the mixture using a fine sieve and mix together with boiled potatoes in a blender until smooth.
Strain the mixture using a fine sieve and pour into a siphon bottle with carbonic acid.
FINISHING & PLATING
Boil Spaghetti in salted water for 20 seconds.
Heat browned butter in a pan, add Spaghetti, lime peel grit, cinnamon, yarrow, verbena and sauté gently. Season with salt and freshly ground red pepper.
Using the siphon bottle, spray some foam onto the plates and
place the spaghetti on it. Garnish with fresh yarrow and verbena.
The flowering time of this herb – which usually grows in broadleaf forest – is April till June. During the withering and drying process the ingredient »Cumarin« develops a peculiar and aromatic flavor. Dried woodruff is available online.
The yarrow is a species of the aster family and it’s commonly used as a medicinal plant, effective against digestive disorders. It grows in whole Europe including polar circle and the Alps. You can pick it from march to October at waysides, grasslands, embankments and gravel dumps.
The lemon verbena [french = Verveine] is a species of the labiate family with a awesome flavor of lemon. The leaves can be used as a ingredient to salads or desserts. The fresh or dried leaves can be used also for a aromatic tea. Verbena is available as a pot plant.
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. And exactly these one, 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.
[BY GISELA SCHNEIDER]
LA MIGLIORE PASTA
[THE VERY BEST PASTA – TIMELESS]
In the Italian kitchen, the philosophy behind the preparation of a perfect pasta is: »The right noodle shape for every sauce« and the experience of countless generations.
The LINCHPIN.CLUB presents the recipes of outstanding chefs who create contemporary pasta dishes based on traditional methods of preparation – la migliore pasta – the very best pasta …
photo credit Michael Ruder
A good time for everyone out there!
And what will you eat today?