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recipe • cheesefish

Parmigiano Reggiano 40 months with escabeche, apple salad & forest clover dressing

Here’s your chance to turn your very own kitchen into a star restaurant: Austrian top chef Klemens Schraml from restaurant Rau shares one of his favourite recipes with us, so you can recreate it at home. In this creative recipe, he shows you how to make cabbage turnip with escabeche, apple salad with 40-month old Parmigiano Reggiano cheese, and forest clover dressing. Parmigiano Reggiano is made using raw milk, salt, and rennet, and absolutely no additives or preservatives. Due to its versatility, it can be used in a wide range of different dishes, with each age having its own unique aroma and flavour.

Escabeche

Start by mixing water and sugar in a heated pan until you see very light caramel starting to form. Pour this out on both types of vinegar and reduce it by 50%. Then sauté the vegetables and garlic with olive oil until colourless. Add vegetables, mineral water, mustard seeds, laurel leaves, orange zest, and peppercorns to the vinegar reduction and reduce to 1/3.   Place all herbs on top and let it simmer for 15 minutes without heat. Then pass the brew through a cloth and heat it again. Add the saffron threads, and season with salt. Finally, thicken the brew with a little xanthan gum until it is perfectly smooth.

1 tbsp Mustard seeds
8 sprigs Parsley
½ bunch Coriander
4 Laurel leaves, fresh
250 g Vegetables, washed and chopped (leek, fennel, celery, tomato)
1 bunch Tarragon
0,75 l Water
0,2 g Saffron threads
60 g Preserving sugar
30 ml Water
20 ml Fruity Olive Oil
0,2 l White balsamic vinegar
0,1 l Tarragon vinegar
20 White peppercorns
Orange zest
4 cloves Garlic
½ tsp Xanthan gum

Green Apple Nasturtium Salad

Cut the unpeeled apples on a coarse slicer and season the parts with salt and olive oil. Next, cut the nasturtiums into fine strips and mix them with the apples.

2 Green apples
20 g Nasturtium leaves
4 g Salt
25 g Cold-pressed rapeseed oil

Parmigiano Reggiano Puffed

Bring the water and Parmigiano to a boil and allow to cool down to 55°C. Pour the liquid into a sieve and allow it to drain. Retain the residue in the sieve. Cover it and let the liquid cool for 6 hours. Remove the fat on the surface and save the remaining liquid.    Next, heat 185 grams of Parmesan tallow with 50 ml of water in the Thermomix at low speed to 80°C. When the temperature is reached, pour the water off in the beaker. Emulsify 10 grams of Parmesan fat into the warm dough and then add 2 grams of glice.    Finally, roll out the Parmesan mixture thinly between two sides of baking paper and dry it. Bake in hot fat at 140°C and store in a dry place.

250 g Water
250 g Parmigiano Reggiano 40 m, grated
2 g Glice
1 l Oil

Forest Clover Oil

Chop the clover and mix it together with the oil in a ratio of 1: 1 in the Thermomix at 60 ° C. Do not exceed the total amount of 500g. Quench in a bowl placed on ice and vacuum seal for 24 hours. Warm to room temperature and pass through a hair sieve.

200 g Forest Clover
200 g Grapeseed oil

Forest Clover Emulsion

Stir the milk and xanthan gum until smooth. Then slowly pour in the herbal oil in to achieve a mayonnaise-like consistency. Season the cream to taste and store it until you serve the complete dish.

50 g Milk
1 g Xanthana
200 ml Herbal Oil
Salt
Pepper
Cayenne

It’s time to enjoy your delicious creation.

Guten Appetit!