"Thickened salted meat soup with Pustertal hiking sack"
For the bacon fond:
- 1.5 litres cold water
- 250 g white mirepoix (celery, parsley root, the white from leek)
- 250 g bacon pieces
- Bay leaf, peppercorns to taste
- Put everything together in a saucepan, bring to the boil and allow to simmer for at least 2 hours. After the reduction there will be approx. 1 litre of fond.
- 50 g Butter
- 50 g Shallots, finely chopped
- 50 g Flour
- 60 ml white wine to deglaze
- 40 g cream, half-beaten
- Salt, nutmeg
- bacon strips, fried for a couple of minutes,
- mashed potato or a small hot cooked potato to be used as a "base"
- Seasonal herbs to garnish
Sauté the shallots briefly in butter, dust with flour and deglaze with white wine. Pour in the fond and let everything simmer for approx. 20 minutes. Mix and pour through a sieve. Season and finish with half beated cream. In a warmed soup bowl add the potato as a base and after mixing the soup again, pour over the potato. Lay the hiking sack on the potato, pierce with breadstick and add the bacon strips. Serve with seasonal herbs.
Pustertal Hiking Sack
- 80 g barley left to soften over night and then cooked in the fond
- 40 g cubed vegetables
- 10 g Butter
- Seasonal herbs, finely chopped
- Freshly ground salt and pepper
- Filo pastry (ready made)
- Egg whites to brush over the pastry
- Oil for deep frying
- Strips of leek, blanched to make the "laces" of the hiking sack
- Bread stick as the hiking sack's "stick"
Sauté the vegetables in butter, add the cooked barley, and herbs to taste. Leave to cool.
Roll out the filo pastry (approx. 15 cm square), add 1 tablespoon of the vegetable mixture in the centre and brush with egg whites. Tie with the leek and deep fry. Dab on kitchen towel and put the bread stick through the leek tie. That gives the "wow" effect of the hiking sack...