BURG TRUFFLE PORK

article of 09.02.2023

A three-part recipe for four and a unique indulgence.

This dish is one of our absolute classics at the Burg Hotel. This marbled meat with its especially high fat content unfolds a truly special flavor.

HOMAGE TO A PIC

MEAT:

4 pieces of Duroc pork cutlet approx. 200 – 280 g each

CRUST:

150 g butter
2 egg yolks
50 g breadcrumbs
50 g truffle butter
Salt, pepper, nutmeg, thyme, rosemary

Sear pork cutlets on both sides, then move to a tray, cover with rosemary and thyme and bake in the oven for 8 – 10 min. at 180°C (fan) until nearly cooked. Then switch the oven setting to grill or top heat, spread the finished crust evenly across the meat portion of the cutlet and cook “au gratin” until golden brown.

For the crust, beat the butter and truffle butter until creamy. Add egg yolks and breadcrumbs. Beat for a bit longer and then add salt, pepper and nutmeg to taste.

PREPARATION: 20 MIN | COOKING TIME: 25 MIN | DIFFICULTY: 2/3

ODE TO LEAFY SPINACH

50 g leafy spinach
40 g small shallots
10 g garlic
30 g dried tomatoes
25 g parmesan
Salt, pepper, nutmeg, a little olive oil

Finely chop shallots and saute in a little olive oil, then add washed leafy spinach. Once the spinach has lost its volume, add garlic and dried tomatoes. Finally, add grated parmesan, salt, pepper and nutmeg to taste and drip off before serving.

PREPARATION: 20 MIN | COOKING TIME: 5 MIN | DIFFICULTY: 1/3

SOLO FOR TRUFFLES

APPROX. 125 ML SAUCE:

1.25 kg veal bones
70 g celery root
125 g carrots
175 g onions
125 ml port
3 g tomato puree
250 ml red wine
Fresh truffle or high-quality truffle oil>

Slowly roast veal bones in the oven (for approx. 50 min at 150°C). Roughly chop the vegetables and roast slowly in a pot, then add the onions last. Briefly roast with the tomato puree and pour in wine, then cook until it reaches a sirupy consistency. Now add the port and cook until strongly reduced. Add the bones, cover with approx. 750 ml of water and simmer for at least 6 hours. Sieve the stock and cook until it reaches the desired intensity.

Finally, add fresh truffle (or white truffle for a more intense flavor) or high-quality truffle oil to taste.

PREPARATION: 20 MIN | COOKING TIME: 7 H | DIFFICULTY: 2/3

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