Experience the Taste of Berlin
Nobelhart & Schmutzig is special in many ways, although as an unsuspecting passer-by you’d likely walk right by it on Friedrichstrasse near the site of Checkpoint Charlie in Berlin. Swiss-born Micha Schäfer is the executive chef at Nobelhart & Schmutzig, and he and his crew guide guests through each evening’s meal, presenting and explaining each progressive course … everyone enjoying the same dishes at a long counter built around the kitchen – with Big Green Eggs at the heart of the restaurant.
Roberto Vena, one of the restaurant’s vegetable providers, has a barn that is made of clay, and he grows moss and herbs on the roof of his trailer. He makes everything himself, including his own soap and honey.
“We purchased our first EGG to be able to grill in the kitchen, but we now use them for various other cooking techniques as well,” says Chef Micha. “For instance, we pre-cook Jerusalem artichokes in combination with the convEGGtor, and we finish them off by grilling them.”
Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips, and when roasted in the EGG the flesh is nutty and sweet and the outer skin is flaky and delicious. Roberto only harvests the tubers after the end of the frost period so that they can develop more natural sugars.
Ingredients
- 1 lb Jerusalem artichokes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh curd cheese
- 1 tbsp fresh parsley, chopped
Instructions
Method: Indirect roasting
- Set the EGG for indirect cooking at 375°F/191°C.
- Wash and slice Jerusalem artichokes.
- Toss with olive oil, salt, and pepper.
- Roast for 30-35 minutes until tender.
- Serve topped with fresh curd cheese and parsley.
