Monday, June 27, 2011


For the bacon oil:
200 g bacon, uncooked
vegetable oil

Cut the bacon in small pieces and put in a pan. Cover the bacon with the vegetable oil and heat to a simmer (don't boil) for about 40 min. Remove the pan from the stove, cover with cling film and let stand at room temperature over night. Reheat the oil the next day for about 40 min again - strain trough a very fine sieve. Remove most of the fat form the bacon and dice the remaining meat, distribute in four soup cups

For the anise toast:
1 toastbread, whole
2 teaspoons anisseed, ground
some pastis
fleur de sel

Remove the crust of the bread and cut lengthwise in to long sticks. Toast the bread on all sides just before serving. Brush with some pastis, sprinkle with aniseed and fleur de sel

For the soup:
1 shallot
1/2 teaspoon butter
5 mozzarella di bufala balls - cut in medium size pieces
8 dl cream (50% fat)
2 dl milk
salt and white pepper

Sweat the shallot in a medium sized pan with the butter, without letting the shallot take color. Add the milk and cream, bring to a boil and reduce the heat until you reached 50C. Add the cheese and slowly(!) let it melt. Season. Strain before serving to remove the unmelted mozzarella. Drizzle some bacon oil on the soup and serve with the anise

bacon recipe courtesy of: Philippe Berthoud, Philippe's Recipes, February 1, 2011

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