LE FUCINE GOURMET RESTAURANT (Buttrio – Udine)
https://lefucine.com/ristoranti/gourmet/
Within the hotel of the same name, very interesting from an architectural point of view, there is this super restaurant, a real gourmet paradise. You dine in a large room with an open kitchen in the background and windows overlooking the green park. The service is perfect and the selection of wines very well looked after.
Here is a tasty and “stimulating” recipe
The pantry of the dish: doses and raw materials for 4 people
Ingredients for 4 people For the vichyssoise: 500 g of potatoes, 100 g of leek, 20 g of rosemary, 20 g of basil, 20 g of parsley, salt, pepper, a knob of butter For the schie: 20 pcs of strips For the Pork stock: 5kg pork bones, 3 onions, 3 carrots, 1 celeriac, 10 g of thyme, 10 g of rosemary. For the secret (Iberian pork cut): 200 g of secreto, 1 g of fresh horseradish
From long overnight cooking on the grill
Vichyssoise procedure: blend raw basil, rosemary and parsley leaves with paco jet and break down. Brown the leek, add sliced potatoes, cover with water and cook for 30 minutes until absorbed. Blend, adding butter, salt, pepper and herb mixture little by little, until well combined. Dry them schie at 60° overnight, then fry them in oil at 180°. Bottom: brown pork bones in the oven at 170° for 30′. Toast the vegetables with a drizzle of oil, add them to the bones, eliminating the excess fat. Deglaze the plate with white wine, grate the juices and pour into the pan with ice and water. Boil, then cook over low heat overnight. Filter, degrease, reduce and flavor with herbs. Scald the secreted on the grillleave it rosy and scallop.
The final plating between glazes and fresh notes
Composition of the plate At the base, place the vichyssoiseplace the scalloped meat, glaze with the base and decorate with the schie and a grating of fresh horseradish.
