Appetizera lot of timeOver 40 months



2 Medium size sweet Onion

50 g Dry age beef tallàow

100 ml Organic Apple vinegar

100 ml Water

10 ml high-quality fish sauce

30 ml Linden honey

25 g Hazelnut miso

50 g Cool raw butter cubes


1 Jerusalem Artichoke

qs Oil for deep frying


100 g Parmigiano Reggiano 40 m

75 g Butter

85 g White bread crumbs

20 g Egg white


200 g Colostrum, cow or goat

100 g Heavy Cream

70 g Parmigiano Reggiano 40 months

1 Large Egg Yolk

1 g Salt



Mix linden honey, water, apple vinegar and fish sauce until well merged. Peel the onions, leaving the root top, put them in a vacuum bag with tallow and high-quality fish sauce honey, vinegar sauce. Vacuum pack on 100% and cook in water bath at 85°C for 45 minutes. After cooking, chill the onions in an ice water bath. Open the bag and collect the onions, the liquid and the hard tallow separately. Cut the onions in quarters and secure each piece with some cooking twine. Put a piece of dry tallow in the warm pan and add onions. Fry the onions slowly on both sides, making sure not to burn them. You should end up with a nice caramelised finish. Keep the onions in a warm place before serving, but not more than 10 minutes, so they don’t get soggy. Heat up the remaining liquid from the bag, add hazelnut miso and cook just under boiling point for 10 minutes. Put the liquid through a straining cloth. Before serving, heat up the liquid and start adding the butter, whisking constantly to make a thick emulsion. Serve the sauce immediately.


Preheat the frying oil to 140°C. Slice the Jerusalem Artichoke to 1 mm thick slices. Fry the slices until golden brown, remove excess oil with paper towels. Keep in an airtight container until use.


Mix all ingredients until well merged. Roll the mass to 2mm thickness, use the round cookie cutter to cut into cracker shape. Put the mass on a well-heated non-stick pan or use a piece of parchment paper so the mass doesn’t stick to the pan. Bake on both sides until golden brown. If you want the cracker to be perfectly flat, weight them down with a press or a small pot. Put the crackers on the colostrum right before serving.


In a stand mixer, mix the colostrum, cream, egg yolk, finely grated Parmigiano Reggiano and salt. Stir until all of the ingredients are merged together. Pour the mixture into four 4-ounce ramekins, cover each one with a lid or aluminium foil and place them in a baking dish. Steam in a steamer or a convection oven at 80°C for 50 minutes or until the centres are just set. Cool completely. Refrigerate for several hours and up to a couple of days. Put the colostrum on the centre of the plate, place the onion, Jerusalem artichoke and the cracker on top and pour the onion sauce on the side.

Recipe by Luka Grič - Restaurant Grič

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