In addition to chef Dragan Marjanovič, the special feature of the May cooking academy was the guest appearance of the great master chef Igor Jagodic from the Strelec restaurant at the Ljubljana Castle. Culinary indulgence was followed by sweet indulgence led by Gregat Rodet. Check out the culinary masterpieces we created together and had fun.
The May Academy served a pleasant surprise from chef Igor Jagodic, who did not reveal his recipes to us until the first meeting. We prepared three dishes that he himself prepares for his Friday guests in the restaurant. Because his masterpieces are an interweaving of cuisine from the past with gourmet excesses of the present, we prepared three different culinary delights and a delicious recipe under his guidance. Wines were also presented during the academy Dropper. The official water of the event was Jamnica.
Salmon with potato crust and Parmesan cheese
Ingridients:
Aged cheese foam:
- 100 ml of milk
- 1 sprig of rosemary
- 1 sprig of parsley
- 1 sprig of thyme
- 1 clove of garlic
- 100 ml of cream
- 30 g of butter
- 80 g of grated parmesan cheese
- 30 ml of sparkling wine
- White balsamic vinegar
- Salt, white pepper, nutmeg
- Lecithin
Ravioli – Dough:
- 170 g yolks (8-9 eggs)
- 1 tbsp. Olive oil
- 1 tbsp. Water
- 5 g of salt
- 250 g of flour (semolina)
Filling:
- 170 g of cream
- 3 cloves of garlic
- 1 bunch of basil
- 1 bunch of thyme
- 310 g of eggs
- 270 g of grated parmesan cheese
- 1 tbsp creme fraiche
- 30 g of herbs
- Salt, pepper
Handcuffs:
- 400 g chanterelles
- 110 g of butter
- 55 g of cold butter
- 30 g of chopped shallots
- 60 ml of white wine
- 125 ml of chicken broth
- 125 ml of cream
- Salt, herbs
Salmon:
- 1.2 kg of salmon
- salt, white pepper
- 500 g potatoes
- 2 eggs
- 30 ml truffle oil
- herbs
See highlights from the May cooking academy in the gallery
To help with the organization CITY CHEF cooking academy they thank:
Siemens household appliances, Pit, Kaval Group, Dropper and Strelec restaurant
Photographs: Ana Če
