Aligot with Parmigiano Reggiano, salty shortcrust pastry and pickled enoki mushrooms
Looking to impress your dinner guests? Try this Aligot with Parmigiano Reggiano, salty shortcrust pastry and pickled enoki mushrooms! This recipe created by JRE Chef Philipp Dyczek from Restaurant Artis for Parmigiano Reggiano, this recipe showcases the rich flavours of Parmigiano Reggiano and the vibrant tang of pickled enoki mushrooms.
Shortcut pastry
Knead all the ingredients together for about 20 minutes so that the gluten in the flour is released and begins to combine. Then let it rest in the fridge for 30 minutes. Roll out thinly, about 2 mm thick and cut out round shapes, then bake at 170 degrees between two silicone baking mats until golden brown.
| 50 g | Trehalose |
| 50 g | Isomalt |
| 150 g | Butter |
| 50 g | Parmigiano Reggiano |
| 320 g | Flour |
| 20 g | Almond flour |
| 2 Stk. | Egg yolks |
| 5 g | Salt |
Pickled enoki mushrooms
Bring rice vinegar to the boil with 1 liter of water, sugar, salt, onions, garlic and spices. Let it steep for 30 minutes, then strain and soak the Enoki mushrooms in the vinegar stock for about 12 hours.
| 1 kg | Enoki Mushrooms |
| 5 pcs. | White onions |
| 2 cloves | Garlic |
| 750 ml | Rice vinegar |
| 1 L | Water |
| 11 tbsp | Sugar |
| 9 tbsp | Salt |
| Mustard seeds | |
| Coriander | |
| Fennel seeds | |
| Bay leaves |
Aligot
Boil the potatoes in the water until soft, let them evaporate and strain through a fine sieve. Then put it in a mixer and alternately add brown butter and milk. Finally, put the finished mashed potatoes in a pot and slowly incorporate the Parmesan while stirring constantly, then season with salt and nutmeg.
| 600 g | Potatoes |
| 250 g | Brown Butter |
| 100 ml | Milk |
| 200 g | Parmigiano Reggiano |
| 8 g | Salt |
| Nutmeg |
Finishing
When all the individual parts of the recipe are prepared, it's time to finalize the dish. First, the aligot is arranged in the center of the plate using a plating ring. Depending on the season and taste, the aligot can also be topped with blanched and butter-sautéed artichoke hearts and chanterelles. On top of this, the salty shortcrust pastry is placed. Then, the pickled enoki mushrooms are draped over one half of the shortcrust pastry – on the other half, the dish can be decorated with seasonal herbs or flowers and seasoned with a herb oil.
