If you will be around the Film festival in Netherland https://www.facebook.com/pg/Pollevie/photos/?tab=album&album_id=2099677306726484, you will have a possibility to taste family Butul wine selection from Manžan , brought there from Martin, the owner of http://www.pollevie.nl/
The appearance at RAW Berlin https://www.rawwine.com/ is a new chapter for us. We will introduce ourselves to our wines and our story. https://www.rawwine.com/user/2103/On Friday we have a special workshop https://www.rawwine.com/event/slovenian-natural-wine-tasting-with-domacija-butul-markthalle-neun/ on Saturday at the Marktale Neun market https://markthalleneun.de/ on Sunday 13 and on Monday, May 14 at the Raw Berlin Festival. You are invited to join us.
Quick pan fried veal liver on a marmelade with figs and lavander. Rosemary beetroot. Pesto of roasted walnuts and 2 years old cheese (Tolminc. From a region called Tolminska) with home made red wine vinegar. Pan fried shallots. Young leaves of yarrow, clover and another wild herb, that I don’t know the english name (Sanguisorba minor).
Fresh veal livers (soaked in milk for 1 night)
Whole beetroot with peel
For Walnuts & Tolminc crumble
110 g Tolminc aged 24 months
45 g Garlic
350 g Walnuts
300 g Extra virgin olive oil Butul
50 g Water
30 g Home made wine vinegar with herbs Butul
15 g Salt
2 g Black pepper
Fig marmelade with lavander Butul
Fresh wild herbs
Cook the beetroot in salty water with rosemary (cca. 45Min – 1h). Cool it down and take off the peel. Cut on cubes 1×1 cm and set aside.
For a toasted flavor, roast walnuts in a single layer at 149°C for 30 minutes.
Microplane cheese and garlic.
Process nuts in food processor to a small crumble. Don’t process too much, or you’ll make butter.
Combine all ingredients in a bowl, and gently fold with a spatula, to make pesto-kind crumble.
Heat the fig marmelade with lavander and set aside.
Pan fry 1x1cm (or as desired) veal liver cubes until medium+ rare. Season with salt an pepper just at the end, when you take the liver cubes out of the pan.
Quick pan frie some thinely sliced shallots.
On the photo you see my way of plating, but feel free to make it your way. Enjoy!
We’re back in our Food Atelier, settled very good. I went to the local market to see what’s new since we prepared a nice Slovenian week on Sri Lanka and we were out of the country. Our garden is full of surprises, too and ready to make people feel how real vegetables taste like.
Today I was realy happy to see that my favorite summer fish came in season, the Mackerel (Slo: Skuša). I adore the texture and versability of the nice meat it has. Those you see on the picture are now cured with salt and sugar and ready for a strong seafull cold starter with apple pure and wild fenel.
We always like people to make the reservations before coming to our degustations, so be the smart guest and call us at least 1-2 days before. Here you have all the contacts.
We did this bbq wedding party in our style, with hq ingredients, fine dining techniques and passion. For now we have few shots for meat lovers. If you like to send us a demand for a bbq catering, feel free to contact us.
“Make it family style and tasty!” they sad. We did.
We are really proud of our bees this year. They managed to produce 350kg of sweet gold from 16 hives, mostly from acacia flowers and some fruits (cherry, pear, apple, plums,…). Can’t wait to show you the new experiments from the kitchen we made earier this week. This honey is amazing and it goes perfect with a starter we made.