58 LIVINGSTONE

Interview | Johnie Berntsson

59LIVINGSTONELIVINGSTONE

Ušao je u najfinije restorane svih kontinenata. Njegova višestrukaprimjena te sposobnost da svako jelo obogati na poseban načinpridonijele su njegovoj slavi. Mnogi kulinarski recepti nastali suzahvaljujući činjenici da s tek nekoliko grama može obogatiti jelokoje se priprema. Tijekom protekloga stoljeća Tuber magnatumpostao je svjetski poznat. Bijeli tartuf najbolje se degustira sirov,svježe narezan (s posebnim nožem za tartufe), uz jela neutralnogaokusa koja najbolje ističu njegov artikuliran, jak i zanosan miris.

Capuccino juha od škampa i

bijeloga tartufa

Ova juha svoju premijeru je imala 1999. godine naCroatia food festivalu u New Yorku i bila posluženau Ujedinjenim narodima kao posebna delicijahrvatskoga 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 povrćai začina prigotovite temeljac. Iz temeljca izvaditeglave škampi, a temeljac pasirajte. Na maslinovomulju popržite repove škampi i šampinjone narezanena listiće. Podlijte pasiranim temeljcem. Dodajteslatko vrhnje, nakratko kuhajte, po potrebi začinitei servirajte u veliku šalicu za cappuccino. Na juhustavite malo pjene od mlijeka, naribajte bijeli tartuf,pospite sjeckanim peršinom i poslužite. Uz juhumožete poslužiti slani kreker ili grissine. Za pripremuovoga jela potrebno je oko 50 minuta.

It entered into the finest restaurants on all continents. Its versatilityand ability to enrich every dish in a very special way have contributedto its reputation. Many culinary recipes have been created thanksto the fact that with just few grams a dish that is being prepared canbe transformed. During the last century Tuber Magnatum becameworld 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 Croatianfood Festival in New York and was served at theUnited Nations as a special delicacy of the Croatiangastronomic 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, rootvegetables and spices. Remove scampi headsfrom the stock and puree the remaining stock. Fryscampi tails and sliced button mushrooms in oliveoil. Pour in pureed stock. Add double cream, cookshortly season and pour into the large cappuccinocup. Spoon a little bit of milk froth on the soup, gratewhite truffle onto the froth and sprinkle with finely cutparsley and serve. You may serve the soup with saltycrackers or bread sticks. Preparation and cookingtime for this dish is approximately 50 minutes.

Gljiva cijenjena poput zlata 

Bijeli tartuf brzo je osvojio kuhinje najpoznatijih svjetskih restorana

The white truffle has quickly taken by storm kitchens of the worlds mostfamous restaurants

Piše / Text by:

Viljam Cvek

Food & Beverage Manager

Maistra d.d.

Fotografija / Photos by:

 Astoria arhiva

 A MUSHROOM VALUED AS MUCH AS GOLD      E      t    n

    o      G

    a    s

      t    r    o

 

60 LIVINGSTONE

Interview | Johnie Berntsson

Istine i laži o tartufu

Nekad davno neki su smatrali kako je tartuf hrana vještica i•đavola, drugi da je to životinjska vrsta.

Tartuf nije gomolj nego simbiotska gljiva.•

Za traženje tartufa rijetko se koriste svinje jer ih je i veoma•teško dresirati, već najčešće posebno dresirani psi.

Bijeli tartuf se ne može pronaći tijekom cijele godine nego•isključivo u razdoblju od rujna do siječnja.

Nije točno da je to moguće samo noću, tartufe se može tražiti•i po danu.

Potpuno je pogrešno bijeli tartuf čuvati u staklenci ili limenoj•posudi punoj riže jer ga riža suši.

Bijeli tartuf je najbolje čuvati u posudi omotanog u krpu ili•papirnati ubrus.

Bijeli se tartuf ne čuva dugo, pojedite ga unutar desetak•dana.

Ne smije se zalediti bijeli tartuf (gubi sva svoja svojstva) niti•ga se smije konzervirati u ulju (fermentira) ili u salamuri (gubisvoj okus i miris).

Kod pripremanja tartuf se ne guli niti se jede cijeli, ne reže se•na komadiće, ne riba se, ne kuha se nego se jednostavnonareže na tanke listiće.

Bijeli tartuf se ne može uzgajati.•

Bijeli tartuf ne raste u simbiozi s bilo kojim biljkama, rijetke su•one koje imaju tu privilegiju.

 Ako vam bijeli tartuf nude po niskoj cijeni, budite pažljivi, ako je•ta cijena visoka, znajte da u svim mitovima ima i malo istine.

Najbolji tartuf je svježi tartuf.•

Tartuf nemojte termički obrađivati ili ako se ipak odlučite, neka•to bude veoma, veoma kratko.

Tartuf ukomponirajte u visoko kvalitetne namirnice koje nemaju•jak miris i okus.

Truths and Misconceptions about Truffle

Once it was believed by some that truffles were the food•of witches and devils, and by others that it was an animalspecies.

Truffle is not a tuber but a symbiotic mushroom.•

Pigs a re very rarely used in for truffle searching because they•are very difficult to train them, usually specially trained dogsare used.

The white truffle cannot be found th roughout the year, it can be•found solely in the period between August to January.

It is not true that truffles can be found only during the night,•truffles can be found during the daytime too.

It is completely wrong to keep white truffle in the glass jar or•metal container filled with rice because rice would dry it up.

The white truffle is best kept in a dish wrapped in kitchen towel•or paper napkin.

The white truffle cannot be kept for long, its best eaten within•10 days.

The white truffle is not to be frozen (it loses all its properties),•nor it can be preserved in oil(it ferments) or in brine(it loses itstaste and smell)

When prepared, truffle is not peeled, it is not eaten whole, it is•not cut in pieces, it is not grated, it is not cooked but is simplythinly sliced.

The white truffle cannot be cultivated.•

The white truffles do not grow in symbiosis with any plant, rare•are those that have that privilege.

If you are offered the white truffle at a low price, be careful, if•the price is high, you should remember that in all myths thereis also some truth.

The best truffle is the fresh one.•

Do not subject truffle to heat or very, very shortly.•

Combine truffle with high quality ingredients that don’t have•strong fragrance or taste.