SMOKED GOAT CHEESE • EGG • STRAWBERRIES • ASPARAGUS • ZABAIONE
The basic product used in this slow food dish is the Złotniak goat cheese from the Złotna farm near Morąg, which is smoked in cold smoke with a temperature of approximately 30°C for eight hours. This way, its distinct aroma permeates organic goat milk which is even more delicate when heated up to 100°C — it literally melts in the mouth. In the summer I like to add forest fruit preserves to cheese prepared this way. In autumn, I serve it accompanied with baked root vegetables and fresh strawberries, boiled asparagus, quail eggs and zabaione with some pear liqueur in the summertime.