For several years, Chef Timateo has been obsessed with perfection: he wanted to create the best Hungarian charcuterie board in the world. He didn't want a simple platter of cold cuts; he sought to serve a dish that was excellent in its exquisiteness, a tribute to European tradition. To make his hands the worthy instruments, he embarked on a journey around the world.
He began in Budapest, where he learned the ancestral secrets of smoking, but he knew very well that he needed to travel the entire continent to find the perfect ingredients for his dream dish.
Timateo traveled to the cold fields of Germany to obtain the exact spices for his liver sausage. The texture had to be creamy, but with the robust character that only the best calf liver could offer. That's why he ventured into the mountains of northern Spain to find a natural casing for his blood sausage. This blood sausage wouldn't be ordinary; he spent a week in a remote village to get his hands on the sweet paprika he had negotiated with an old Hungarian farmer.
After several months, he finally decided to go to his next destination; he needed the perfect counterpoint to so much meaty intensity. So he crossed to the sun-drenched valleys of southern Italy and then to the Balkans, selecting sweet red peppers. These became his famous stuffed peppers, brimming with goat cheese and fresh herbs.
Back home, Timateo assembled the masterpiece. On a dark oak board, he arranged the glistening blood sausage, perfectly sliced liver sausage, and the vibrant stuffed peppers. And at last it was ready, and he christened it Disznótoros Tál.
Upon tasting the first bite, he closed his eyes and gave thanks: For the feast was served.
Posted Using INLEO
