moments of indulgence

Zucchini / lemon / parmesan 

FOR 4 PEOPLE 

FOR THE FREGOLA 
250 g fregola 
600 ml vegetable stock 
1 tbsp olive oil
 
PREPARATION 
Bring the vegetable stock to the boil and cook the fregola until al dente. Then drain, rinse and drizzle with a little olive oil to prevent the fregola from sticking together. 
 
FOR THE MEDITERRANEAN VEGETABLES 
1 pc. Zucchini / cut into cubes 
1 pc. Red bell pepper / cut into cubes 
1 pc. Eggplant / cut into cubes 
2 pcs. Garlic cloves / pressed 
20 ml olive oil 
10 g rosemary / chopped 
50 g butter 
100 g Parmesan 
GREEN VEGGIE, salt, pepper
 
PREPARATION 
Sauté the prepared vegetables in a pan with a little olive oil, then add the cooked fregola. 
Add the garlic and finely chopped rosemary. Stir the cold butter and Parmesan into the fregola - this creates the creamy consistency. Add a little vegetable stock if necessary. 
Then season to taste with GREEN VEGGIE.  
 
FOR THE TOMATO-ZUCCHINI SALAD 
1 pc. Zucchini 
5 pcs.  Cherry tomatoes 
1 pc. Lemon 
Olive oil 
GREEN VEGGIE, salt
 
PREPARATION 
Cut the cherry tomatoes into quarters and slice the zucchinis thinly lengthways using a slicer. 
Place in a bowl and season with lemon juice, lemon zest, olive oil and GREEN VEGGIE. 
 
FOR THE PARMESAN CHIP 
100 g Parmesan cheese

PREPARATION 
Spread small mounds of Parmesan on a baking tray lined with baking paper and bake in the oven or microwave until a honeycomb-like chip forms.
 
SERVING 
Garnish the dish with fresh herbs, the tomato and zucchini salad and the crispy Parmesan chips and serve.

stuffed dumplings with tomato and bread salad / mozzarella / tomato sauce

FOR 2 PEOPLE 

FOR THE PASTA DOUGH 
120 g egg yolks (approx. 5 pcs.) 
210 g pasta flour or type 550 flour 
5 g salt
10 ml olive oil
 
PREPARATION 
Knead all the ingredients together, shape into a ball, press together firmly, wrap in cling film and leave to rest for 6 hours.
 
FOR THE TORTELLINI FILLING 
150 g ciabatta / roughly diced 
1 shallot / sliced 
1 garlic clove / finely chopped 20. Garlic clove / finely chopped 
20 g parsley / roughly chopped 
20 g basil / plucked 
20 g green olives / halved without pits 
200 g cherry tomatoes / dried whole under the salamander 
60 g sun-dried tomatoes / cut into fine strips 
GREEN VEGGIE, pepper, balsamic vinegar & olive oil
 
PREPARATION 
Slowly toast the ciabatta in plenty of olive oil until golden brown and then add the shallots and garlic. 
Add the prepared olives and sun-dried tomatoes, deglaze with a little balsamic vinegar and reduce. 
Fold in the basil and parsley, season with GREEN VEGGIE and pepper. 
Leave the filling to cool. 
Roll out the pasta dough into a thin sheet, brush with water and spread the mixture onto the dough, cut into rounds and shape into ravioli. 
 
FOR THE TOMATO SUGO 
20 ml olive oil 
1 pc. Garlic clove 
5 g rosemary / finely chopped 
5 g thyme / finely chopped 
1/2 pc. Onions / brunoise 
1 pc. Chili / fine rings 
300 g tomatoes / coarsely chopped 
Salt, pepper, honey

 
PREPARATION 
Slowly sauté the onions, chilli and garlic in olive oil. Add the tomatoes and simmer the sugo for 20 minutes. Then puree finely with a blender, pass through a sieve and season to taste with salt, pepper and honey. 
 
SERVING 
Spread the tomato sauce on the plate and place the tortellini on top, garnish with fresh herbs, sautéed cherry tomatoes and plucked mozzarella. If desired, the fregola can be refined with tomato or basil pesto. 

Mediterranean herb jus / Roasted asparagus / Roman polenta 
 
FOR 2 PEOPLE 

FOR THE IBERICO FILET 
360 g Iberico fillet 
Oil, salt, pepper

PREPARATION 
Season the Iberico on all sides and sear. 
Cook in the oven at 90C° fan to a core temperature of 56C°. 
 
FOR THE GREEN ASPARAGUS 
240 g green asparagus 
Olive oil, salt, pepper
 
PREPARATION 
Clean the green asparagus generously and cut off the bottom third of the asparagus. 
The green asparagus does not need to be peeled. 
Then sauté in a pan with olive oil and cook over a medium heat. 
Season with salt and pepper. 
 
FOR THE ROMAN POLENTA 
200 ml milk 
20 g butter 
50 g polenta 
20 g Parmesan / grated 
7 g salt 
10 g GREEN VEGGIE
 
PREPARATION 
Bring the milk, butter, salt and GREEN VEGGIE to the boil, stir in the polenta, leave to soak for 3 minutes and then fold in the Parmesan. 
Using two tablespoons, form larger dumplings, place on a tray and leave to cool in the fridge. 
Fry the dumplings in a little butter and olive oil until golden brown on all sides. 
 
 
FOR THE SPICE JUS 
200 ml veal jus 
50 g butter 
10 g GREEN VEGGIE
 
PREPARATION 
Bring the veal jus to the boil with GREEN VEGGIE and season to taste. 
Then stir the cold butter into the jus. The sauce must not boil again after this process. 

SERVING 
Spread the puree on the plate, then place the roasted asparagus and the polenta dumpling in the middle. 
Now carve the fillet, place it between the asparagus and polenta and drizzle with sauce. 
Garnish the dish with herbs and serve.

Eggplant ragout / paprika jus / smoked bacon / couscous 
 
FOR 2 PEOPLE 

FOR THE CABBAGE JACK 
360 g cod 
500 ml water 
30 g salt
 
Pochier stock 
50 g salt 
100 g leek 
100 g fennel 
1 star anise 
50 ml Pernod 
100 ml white wine 
1 l water 
Salt
 
PREPARATION 
Make a brine from 500 ml water and 30 g salt. Place the fish in the brine for about 30 minutes. The brine refines the taste and ensures a more beautiful result after poaching. 
 
Slowly bring the ingredients for the stock to the boil and leave to infuse. Allow the stock to cool below the boiling point and poach the fish in it. It is advisable to use a penetration thermometer. Cook the fish to a core temperature of 52C°.  Drizzle with a little olive oil and season with a pinch of CRUNCHY SALT. 
 
FOR THE AUBERGINE RAGOUT 
250 g eggplant 
50 ml extra virgin olive oil 
5 g thyme / finely chopped 
10 g honey 
20 g tahina sesame paste 
½ pc. Lemon / juice, zest 
CRUNCHY SALT

 
PREPARATION 
Preheat the oven to 180C° fan. 
Cut the eggplant in half lengthways and cut into the flesh with a knife. 
Brush with a little olive oil and season with CRUNCHY SALT. Finely chop the thyme and sprinkle over the eggplant. Roast the prepared eggplant in the oven for about 30 minutes and then leave to cool. 
Using a spoon, scrape the flesh out of the eggplant and chop finely. 
Refine the eggplant ragout with the remaining ingredients and season with CRUNCHY SALT.  

FOR THE PAPRIKA JUS 
1 pc. Red bell pepper 
1 small vegetable onion 
50 g smoked bacon 
100 ml vegetable stock 
100 ml cream 30% fat 
Salt, pepper 
Olive oil

PREPARATION 
Remove the core from the peppers and cut into large cubes. 
Peel and roughly chop the onion. Sauté the peppers and onion in a pan with olive oil and deglaze with vegetable stock. Add the smoked bacon and simmer for 10 minutes. Then remove the bacon from the sauce. 
Puree the sauce with a blender, add the cream and reduce to the desired consistency. 
Season to taste with salt and pepper. 
 
FOR THE COUSCOUS 
200 g couscous 
250 ml vegetable stock 
20 g raisins 
20 g almonds / sliced 
20 g parsley 
10 g garam masala 
50 g pomegranate seeds
 
PREPARATION 
Bring the vegetable stock to the boil and season with garam masala. 
Pour the boiling stock over the couscous, cover and leave to soak for 5 minutes. 
Finely chop the parsley and add to the couscous with the remaining ingredients, fold in and season with salt and pepper. 
 
SERVING 
Place the couscous in the center of the plate with a ring. Place a dollop of eggplant ragout on the side of the couscous. Lean the poached cod against it.
Finally, froth up the sauce and pour it around the couscous. Garnish with herbs and serve immediately. 
 

Baked chickpeas / sesame / chili

FOR 2 PEOPLE

FOR THE PUMPKIN HUMMUS 
250 g chickpeas / cooked or canned 
100 g pumpkin 
20 g tahina sesame paste 
1 pc. Garlic cloves 
1/2 pc. Lemon / juice, zest 
2 g cumin 
CRUNCHY SALT, pepper 
Coriander, cress
 
PREPARATION 
Preheat the oven to 180C° fan. 
Peel the pumpkin and cut into walnut-sized pieces. 
Season with CRUNCHY SALT and pepper and roast in the oven for about 25 minutes. 
Using a blender, puree the pumpkin, cooked chickpeas and tahini paste into a smooth hummus. 
Season to taste with CRUNCHY SALT, pepper and lemon. 
 
FOR THE CRUNCHY CHICKPEAS 
80 g chickpeas / cooked or canned 
Garam masala 
Salt
 
PREPARATION 
Roast the cooked chickpeas in the oven at 165° fan for about 15 minutes. 
Then deep-fry the chickpeas briefly and drain well.  
Season with salt and garam masala. 
 
TO SERVE 
Arrange the hummus on a plate, form a slight hollow with a spoon and drizzle with olive oil. 
Garnish the dish with fresh coriander, cress and the crispy chickpeas. 
 
A flatbread or freshly baked papadams are suitable as a side dish.