Aqua Cotta - Jan Gundlach
(‘Acqua’ as in water, ‘cotta’ as in boiled.)
"It is just a selection of fresh vegetables in their
own broth, and it is up to
the cook to choose nice fresh seasonal produce, baby
carrots, turnips, parsnips, kohlrabi, snowpeas, peas. Fresh
wild or green asparagus is beautiful. You cut them into
natural shapes, pieces so they fit on the diners spoon. A
carrot you may cut sticks or dices, or triangular pieces, if
you have fresh baby carrots you peel and use them whole.
Preserving nature is the key. They are simmered in water,
you could use a vegetable stock, or chicken stock, I tend to
use good quality water, rainwater is good, stay away from
chlorinated tap water. Cook the vegetables according to their
cooking times so they’re all at their peak at the same time.
Carrots and kohlrabi first, then the other vegetables with
shorter cooking times.
When they’re ready, I use good quality salt flakes –Murray
River or Maldon salt. Sea salt adds more mineral content. I
use a bay leaf, a sprig of thyme, sometimes lemon grass and
a slice or two of ginger.
I left the ginger out of the one
we had with truffles. You can play with the flavours and
it’s meant to be rather subtle." |
"When it’s cooked to ‘doneness’ we add some freshly chopped
lemon zest, a dribble of lemon juice. You may put a piece of
butter and/or add some olive oil, throw in some chopped
herbs, parsley, chervil, chives. Maybe some cut roquette and
it’s ready to be eaten.
"If you’re having it with truffles
add a good helping of sliced truffle onto each bowl before
serving. The vapour of the soup then captures the aroma of
the truffles, travels up your nose and you’ll be stimulated
by a beautiful piece of nature."
Next: Poached eggs with truffled
cream >
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