Recipe from the Viamala Fokus issue 3 / 2018.
"My cooking philosophy doesn't start in the kitchen, but in the cultivation and husbandry."
Having grown up on an organic farm in Lohn, Graubünden, I use local, organic and fair products in my culinary creations. I am currently training to become a farmer in order to expand my personal cooking style and knowledge. I also organize various events where I combine my perception of culture, history, agriculture, cultivation and cuisine.
It is important to me, for example, that vegetables are grown in healthy soil using alternative cultivation methods and that they are flavorful and rare varieties that need to be rediscovered and are fantastic for cooking and eating. I process the food in the kitchen in such a way that the original taste is preserved, because I want to show how the individual flavors, textures and tones unfold and harmonize. How ancient grains, a diaphragm, knuckle of pork, black tomato or mountain potatoes actually taste. Also what we have in nature, right under our noses. Wonderful herbs, wild vegetables and berries. Or scents that are hidden in resin, wood and moss. I would love to take you on a journey into the diversity of the Alps. Be it with long-standing cultural backgrounds or new developments in cultivation.
The connection to our landscape, the origin, our producers and the farmers is important to me. To bring an ecosystem or a closed cycle to the plate.
Recipe to follow
| 200 g | Wild herbs (e.g. dandelion, ragwort, bedstraw, ribwort, wild thyme, goutweed, wild garlic, ...). ) |
| 40 g | finely chopped onions |
| 100 g | Apple cider vinegar |
| 200 g | rapeseed oil a pinch of salt |
| 10 g | Garlic rocket (alternatively garlic, wild garlic or young onion) |
| 500 g | Butter |
| Egg yolks | |
| 40 g | wild-collected leeks (alternatively also store-bought leeks) |
Preparation
First, mix the wild herbs (e.g. dandelion, cuckoo flower, bedstraw, ribwort, wild thyme, goutweed, wild garlic) with the onions, apple cider vinegar and rapeseed oil and season with salt. Then finely chop the garlic rocket and add. For the confit (cooked) egg yolks, the butter is clarified beforehand, i.e. boiled down (the butter should turn into clarified butter), then strained and heated to 75 °C. The egg yolks are added to this mixture for 30 minutes. The egg yolks are cooked in it for 30 minutes. They are then carefully removed. Finally, fry the wild leek in a little butter until it is crispy.