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recipe • cheesemeatpasta

Parmigiano Reggiano 40 months with pasta, tongue of veal, & basil oil

Category cheesemeatpasta
Persons 4

Austrian top chef Thomas Hofer from restaurant Genießerhotel Bergergut shared one of his favourite dishes with us so you can recreate it yourself. In this exclusive recipe, he will show you how to cook tender tongues of veal with pasta and basil oil.  The pasta is filled with authentic 40-month old Parmigiano Reggiano, which has really passed the test of time, excellence, and maturation. At this age, the cheese is exceptionally crumbly and grainy, with a strong flavour of spices and nuts, resulting in an exquisite culinary sensation.

Tongue of milk-fed veal

Cut the tongues into pieces. Place them in a large saucepan and cover with water. Bring to the boil, skimming off the foam that rises to the surface. When the meat is tender, take it out of the water and fry in butter until crispy. Next, mix all the other ingredients in a pan until you have a simmering sauce. Glaze the veal tongues with the sauce.

4 Tongues of milk-fed veal
40 g Carrot, diced
40 g Celery root, diced
40 g Celery stalk, diced
100 g Shallots, diced
30 g Mushrooms, diced
0,5 tsp Tomato paste
200 ml White wine
1 Bay leaf
1 stem Thyme
5 Peppercorns
500 ml Chicken stock
1 tsp Cornstarch
100 g Butter cubes, cold

Pasta

Mix the durum, wheat flour, eggs, and olive oil in a bowl and knead until you have a firm dough. Roll the dough out on a flat surface and fill pieces of pasta dough with a mixture of the buffalo cheese and Parmigiano Reggiano. Boil the pasta in a pan with water until it’s al dente.

100 g Durum  
100 g Wheat flour, type 700  
2 Eggs  
1 tsp Olive oil  
100 g Buffalo curd cheese  
100 g Parmigiano Reggiano 40 months    

Basil oil

Simply add the basil to the grapeseed oil and shake well.

100 g Basil  
100 ml Grapeseed oil    

Parmesan foam

Position the tongues of veal on a deep plate. Place the filled pasta pockets around it. Garnish the dish with Parmesan foam, veal sauce, and basil oil.

Guten Appetit!

1 tbsp Butter  
1 Shallot, diced  
2 cloves Garlic, diced  
20 g Fennel, diced  
20 g Celery stalk, diced  
20 g Mushrooms, diced  
1 stem Thyme  
1 Bay leaf  
5 Peppercorns  
50 ml White wine  
1 tsp Risotto rice  
500 ml Chicken stock    
Salt
Pepper
100 g Parmigiano Reggiano 40 months  
50 ml Milk  
1 tbsp Crème fraiche    
Lemon juice    
Olive Oil