Cuscino with wild garlic and ham
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate, plancha
Ingredients
• 4 cushions
• 1 bunch of wild garlic
• 16 slices of bacon
• 4 potatoes
• 1 bunch of green asparagus
• 2 pointed coal
• 1 red onion
• 1 lemon
• Garlic
• Caraway seeds
• Sugar
• Salt
• Pepper
• Butter
• Olive oil
• 200 ml crème fraiche
• 200 g mountain cheese
Cuscino from shoulder of pork
I had never heard that before, when Fabian Beck told me he would like to prepare a cuscino for the FIRE&FOOD readers. What is a cuscino? A term from the Italian for a pillow. He explained to me that it is a piece of pork shoulder. In Swabia and Franconia, where Fabian comes from, it is a piece of pork shoulder. There you find the cuscino directly on the shoulder blade. When cut, it looks like a steak. A tender, quick-grilled piece with a nutty note, something delicate from the Swabian-Halle pork.
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preparation
➊ Cut each cuscino into 4 even strips and season with a little salt and pepper. Lay out the bacon and spread a leaf of wild garlic on each slice of bacon. Place a strip of meat on top and wrap in the bacon. Simply fry on the plate or grill on the grill.
➋ Cut the two pointed cabbages into eighths. Fry them on the plate with a little oil and let them simmer. Season with a little salt, pepper, garlic and caraway seeds. Turn them over after about 3 to 4 minutes.
➌ At the same time, halve the asparagus and place on the plate or grill, fry with a little olive oil, season with salt, pepper and sugar, add a generous squeeze of lemon. Then chop the red onion, sprinkle on top and turn.
➍ Peel and quarter the potatoes, cook them in salted water and then fry them on the plancha or in a pan in oil and a little butter until golden brown.
➎ For the mountain cheese cream, puree the mountain cheese with the crème fraîche in a blender until fine. Season lightly with salt and pepper if necessary, depending on how strong the mountain cheese is.
Recipe by Fabian Beck
Fabian Beck is a trained master chef. Today he runs the kitchen at the König-Ludwig-Haus Würzburg. Grilling is his great passion. He regularly competes in championships with his team "Smoking Cowboys" and has won the title of "Franconian Grill Master" among others. His book "Ceramic Grilling in Perfection" was published in October 2017. When it comes to grilled food, the Rieden native places particular emphasis on quality and regionality.
Recipe from FIRE&FOOD issue 02/2018
