58 LIVINGSTONE Interview | Johnie Berntsson 59 LIVINGSTONE LIVINGSTONE Ušao je u najfinije restorane svih kontinenata. Njegova višestruka primjena te sposobnost da svako jelo obogati na poseban način pridonijele su njegovoj slavi. Mnogi kulinarski recepti nastali su zahvaljujući činjenici da s tek nekoliko grama može obogatiti jelo koje se priprema. Tijekom protekloga stoljeća Tuber magnatum postao je svjetski poznat. Bijeli tartuf najbolje se degustira sirov, svježe narezan (s posebnim nožem za tartufe), uz jela neutralnoga okusa koja najbolje ističu njegov artikuliran, jak i zanosan miris. Capuccino juha od škampa i bijeloga tartufa Ova juha svoju premijeru je imala 1999. godine na Croatia food festivalu u New Yorku i bila poslužena u Ujedinjenim narodima kao posebna delicija hrvatskoga gastronomskoga tima. Potrebne namirnice: 12 škampa 10 dkg korijena celera 10 dkg mrkve peršinov list 2 režnja češnjaka glavica luka 5 dkg bijeloga dijela poriluka maslinovo ulje sol papar limunov sok 10 dkg šampinjona 1 dl slatkoga vrhnja 0,5 dl mlijeka 5 dkg bijeloga tartufa Priprema: Ova količina namirnica predviđena je za četiri osobe. Škampe očistite, a od glava, korjenastoga povrća i začina prigotovite temeljac. Iz temeljca izvadite glave škampi, a temeljac pasirajte. Na maslinovom ulju popržite repove škampi i šampinjone narezane na listiće. Podlijte pasiranim temeljcem. Dodajte slatko vrhnje, nakratko kuhajte, po potrebi začinite i servirajte u veliku šalicu za cappuccino. Na juhu stavite malo pjene od mlijeka, naribajte bijeli tartuf, pospite sjeckanim peršinom i poslužite. Uz juhu možete poslužiti slani kreker ili grissine. Za pripremu ovoga jela potrebno je oko 50 minuta. It entered into the finest restaurants on all continents. Its versatility and ability to enrich every dish in a very special way have contributed to its reputation. Many culinary recipes have been created thanks to the fact that with just few grams a dish that is being prepared can be transformed. During the last century Tuber Magnatum became world famous. The White truffle is best tasted raw, freshly sliced (with special knife for truffles), with neutrally flavoured dishes, which emphasise its articulate, strong, delightful bouquet. Scampi and White Truffle Cappuccino Soup This soup had its debut in 1999 at the Croatian food Festival in New York and was served at the United Nations as a special delicacy of the Croatian gastronomic team. Ingredients required: 12 scampi 100g head of celery 100g carrots flatleaf parsley 2 cloves of garlic one onion 50g leek whites olive oil salt pepper juice of a lemon 100g button mushrooms 1 dl double cream 0.5 dl milk 50g white truffles Preparation: This quantity of ingredients is sufficient for 4 persons. Clean scampi; make stock from scampi heads, root vegetables and spices. Remove scampi heads from the stock and puree the remaining stock. Fry scampi tails and sliced button mushrooms in olive oil. Pour in pureed stock. Add double cream, cook shortly season and pour into the large cappuccino cup. Spoon a little bit of milk froth on the soup, grate white truffle onto the froth and sprinkle with finely cut parsley and serve. You may serve the soup with salty crackers or bread sticks. Preparation and cooking time for this dish is approximately 50 minutes. Gljiva cijenjena poput zla ta Bijeli tartuf brzo je osvojio kuhinje najpoznatijih svjetskih restorana The white truffle has quickly taken by storm kitchens of the worlds most famous restaurants Piše / Text by: Viljam Cvek Food & Beverage Manager Maistra d.d. Fotografija / Photos by: Astoria arhiva A MUSHROOM V ALUED AS MUCH AS GOLD E t n o G a s t r o