Carbonara, Ham, Caviar und Parmesan

Recipe recommendation from Chef Daniel Schimkowitsch

Daniel Schimkowitsch is head chef of the restaurant “L.A. Jordan” at the “Ketschauer Hof” in Deidesheim.
“Royal caviar is just awesome stuff, nice big crunchy grain, beautiful colour, not too salty and just delicious”.

chef Daniel Schimkowitsch

Ingredients for carbonara, ham, caviar and parmesan

Carbonara

  • 12 eggs
  • 40g tetra pack egg yolk
  • Salt
  • Cayenne pepper

Parmesan sauce

  • 10 White mushrooms, finely chopped
  • 3 Large shallots, finely chopped
  • 2 cloves garlic, whole
  • 250ml white wine
  • 250ml Noilly Prat
  • 2l Fond Blanc
  • 500ml cream
  • Butter
  • Brown butter
  • Olive oil
  • Creme fraiche
  • 300g Parmesan, finely grated
  • Salt
  • Sugar
  • Cayenne pepper
  • Basil
  • Parsley
  • Ginger

Caviar for the puree

Parmesan puree

  • 10 White mushrooms, finely chopped
  • 3 Large shallots, finely chopped
  • 2 cloves garlic, whole
  • 250ml white wine
  • 250ml Noilly Prat
  • 2l Fond Blanc
  • 500ml cream
  • Creme fraiche
  • 300g Parmesan, finely grated
  • Salt
  • Sugar
  • Cayenne pepper
  • Basil
  • Parsley
  • Ginger
  • Agar agar
  • Gelan

Cecina ham

  • some Cecina ham

Preparation (recipe for 4 people)

Carbonara

Cook the eggs in a bain-marie at 68°C for 1 hour 20 minutes and then quench. Separate the egg white from the yolk. Blend the yolks in the Thermomix, adding the Tetrapack egg yolks, to a firm gel and season with salt and cayenne pepper. Fill 85g of the gel into a medium vacuum bag (200x300mm) and vacuum fully. Spread evenly with a rolling pin. Finish cooking in a bain-marie at 72°C for 1 hour without a fan, then quench. Cut into tagliatelle, portion on a tray with olive oil and heat à la minute under the salamander.

Parmesan sauce

Sauté the vegetables in olive oil with a little brown butter and regular butter. Then add salt and sugar immediately so that it starts to “juice”. Glaze the mixture with its own juice and deglaze with white wine and Noilly Prat. Reduce by half, top up with Fond Blanc and reduce to 1/3. Top up with the cream and bring to the boil just once. Strain and blend in the Parmesan and crème fraîche. Then season to taste. Add the herbs and ginger to the hot sauce and leave to simmer for another 10 minutes. Strain and whisk à la minute with butter, brown butter and olive oil until frothy.

Parmesan puree

Use the same method as for the Parmesan sauce, but omit the butter and olive oil and thicken the mixture with agar agar and gelatine (1l : 7g : 7g). Blend the cooled mass in the Thermomix at 30°C until smooth, then do not refrigerate, but keep at room temperature. Garnish with Royal Premium Caviar to finish. Royal Premium from Royal Caviar is my absolute favourite caviar!

Cecina ham

Grate frozen Cecina ham finely over a Microplane grater in nitrogen or sprinkle directly over the top.