A late harvest wine made from overripe, shrivelled and noble grapes with elegant acidity. Flavours typical of wine coming from volcanic soils of Tokaj Wine Region.\u00a0The aromas develop incredibly quickly with sweet cakes, candy floss and sweets. Harmonious flavours, very ethereal, excellent balance, extremely elegant finish. Elegant, good acids, lovely earthy aromas, mushroom, freshly dried apricot, some vanilla, rounded, good body. Typical beauty and delightfulness of the 2017 vintage.<\/p>\n
Serving temperature: 8-10 \u00b0C<\/p>\n
\u2193\u00a0Download Technical Sheet<\/a><\/h6>\nFood pairing:<\/p>\n
\n- mature goat or sheep cheeses<\/li>\n
- R\u00e1k\u00f3czi curd cheese dessert<\/li>\n
- dried hams, ib\u00e9rico de bellota or San Daniele<\/li>\n
- pluma or secreto ib\u00e9rico from Iberian pork or Hungarian mangalitsa pork, just pan seared or grilled fruit salad or fruit pie<\/li>\n<\/ul>\n
(Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n
Vineyard:<\/em> Grapes come from three of our vineyards:<\/p>\n\n- Kir\u00e1ly vineyard in M\u00e1d village (soil: clay, <\/em>bedrock: rhyolite tuff)<\/em>,<\/li>\n<\/ul>\n
\n- Vinnai vineyard in Tarcal village (soil: loess, <\/em>bedrock: andesite)<\/em><\/li>\n<\/ul>\n
\n- Somos vineyard in Szegi village (soil: brown forest soil, <\/em>bedrock: dacite).<\/em><\/li>\n<\/ul>\n
Harvest:<\/em> September- November 2017<\/p>\nBottled: 27th September 2019<\/em><\/p>\n<\/div>\n<\/div>\n <\/p>\n
ALCOHOL: 12,5 %VOL
\nRESIDUAL SUGAR: 99 G\/L
\nACIDITY: 7,29 G\/L<\/p>\n<\/div>\n<\/div>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645612046423{border-radius: 2px !important;}”]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2022\/02\/Pallas-Late-Harvest-2018-scaled-1.jpg\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space][vc_single_image image=”6733″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nParma ham<\/strong><\/span><\/h5>\n\u00a0<\/strong><\/span><\/p>\nIngredients:<\/strong><\/span><\/p>\n300 g Parma ham or unsmoked charcuterie
\n<\/span>some parmesan to serve<\/span><\/p>\n <\/p>\n
Preparation:<\/strong><\/span><\/p>\nSlice very thinly the ham and place the slices as nicely as possible on a tray. Yes, it is simple, but believe me or not, it works perfectly with any kind of dried ham, or fatty charcuterie.
\n<\/span>You can serve this topped with some broken parmesan, it works so well together!<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”140px”][vc_single_image image=”6732″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nOven baked cr\u00eapes with cottage cheese<\/strong><\/span><\/h5>\n <\/p>\n
Ingredients:<\/strong><\/span><\/p>\n100 g all-purpose flour
\n<\/span>6 fresh farm eggs
\n<\/span>450 ml full fat milk
\n<\/span>100 ml vegetable oil
\n<\/span>2 pinches of salt
\n<\/span>sparkling water
\n<\/span>75 g butter (unsalted)
\n<\/span>160 g powdered sugar
\n<\/span>40 g sultanas
\n<\/span>100 ml F\u00fcleky Pallas
\n<\/span>2 teaspoon vanilla extract
\n<\/span>250 g cottage cheese
\n<\/span>1 grated zest of untreated lemon<\/span><\/p>\n <\/p>\n
Preparation:<\/strong><\/span><\/p>\nSoak he sultanas into the F\u00fcleky Pallas for 2 hours.
\n<\/span>Mix 2 eggs with the flour, add in gradually 250 ml milk, the oil and a pinch of salt. If necessary, because the batter is too thick, you can loosen with the sparkling water.
\n<\/span>In a pan, cook 10-12 pancakes out if this batter. Normally you do not have to use any oil for the pan, as the batter contains the necessary amount of it.
\n<\/span>For the stuffing mix the butter, 100 g of powdered sugar, a teaspoon of vanilla extract and two egg yolks until the sugar has dissolved, then add the cottage cheese, the soaked sultanas, the salt and the lemon zest. Beat the egg whites into firm foam, and carefully fold it into the cottage cheese mix.
\n<\/span>Preheat the oven to 180 \u00b0C \/ 160 \u00b0C fan.
\n<\/span>Mix well the remaining milk and powdered sugar, two eggs and a teaspoon of vanilla extract.
\n<\/span>Stuff the pancakes with this mix. Butter generously an oven tray, make a layer of the pancakes and cover with the sauce.
\n<\/span>Bake the pancakes in the oven for 25 minutes until golden brown.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_single_image image=”6368″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][vc_column_text]<\/p>\nMature goat and sheep cheeses<\/strong><\/h5>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]
\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”140px”][vc_single_image image=”6367″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nMangalitsa pork secreto, Tokaj Late Harvest jus<\/strong><\/span><\/h5>\nThis rare cut of the sheep-looking hairy pig of Hungary is situated between the loin and the shoulder. Brilliantly marbled, this cut isn\u2019t in need of heavy seasoning: the nutty flavour of the mangalitsa\u2019s fat gives it while cooking. And be assured, this is a healthy fat, it contains just good cholesterol!<\/span><\/p>\n <\/p>\n
Ingredients:<\/span><\/strong><\/p>\n2 whole pieces of secreto from mangalitsa pork
\n<\/span>sea salt flakes<\/span>
\nfreshly ground black pepper<\/span>
\n0,5 l veal stock<\/span>
\n10 cl Tokaj Late Harvest wine (we have uses the Pallas 2017 of the winery)<\/span>
\n4 sprigs fresh thyme<\/span>
\n2 small spring onions<\/span>
\n1 clove garlic<\/span>
\n1 bay-leaf<\/span>
\n60 g of butter<\/span>
\n1 tbsp vegetable oil<\/span>
\n1 tsp cornflour (corn starch)<\/span><\/p>\n <\/p>\n
Preparation:<\/span><\/strong>
\nYou must start with the trimming of the too thin parts of the steaks, they might be overcooked while the thicker parts just start to be seared. Keep the trimmings. Proceed to the seasoning of the secretos with the sea salt flakes and the ground pepper, that\u2019s all what it needs.
\n<\/span>Start the preparation of the jus: chop roughly the green of the spring onions, start to saut\u00e9 them in third of the butter, add hay-leaf and half of the thyme, as well as the secreto trimmings. When it starts to develop a nice aroma, add-in the wine first and let it reduce by half.
\n<\/span>Add the veal stock and let it simmer again until il reduces to approximately 10-15 cl. It should be syrupy. If you are not getting the right consistency, you can help with a bit of cornflour, but carefully, because it can thicken very quickly and too much. So, add it in gradually, if necessary. Rectify the seasoning with salt and pepper.
\n<\/span>Preheat the oven to 120\u00b0C\/100\u00b0C (fan).
\n<\/span>In a heavy pan add the oil and the rest of the butter, 2 sprigs of thyme, the white part of the spring onions and the clove of garlic. Heat it all together and cook the steaks, you can baste them regularly with the liquid. Once it is nice golden brown, stop the cooking process, put the steaks on a tray, cover with a tinfoil and let them rest for 10 minutes.
\n<\/span>Finish the sauce by adding another third of the butter to make it shiny and smooth.
\n<\/span>Cut nice, even slices of the steaks, they should be still ros\u00e9 in the middle, serve it with a nice amount of the Tokaj Late Harvest jus. You can serve some oven roast asparagus with them.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][vc_empty_space height=”140px”][vc_single_image image=”6366″ img_size=”450×600″ alignment=”center” style=”vc_box_shadow_3d” onclick=”link_image”][\/vc_column][vc_column width=”3\/4″][vc_column_text]<\/p>\nFarm chicken leg, gorgonzola sauce<\/strong><\/span><\/h5>\n\u00a0<\/strong><\/span><\/p>\nIngredients:<\/span><\/strong><\/p>\n4 whole farm chicken legs<\/span>
\nsalt<\/span>
\nfreshly ground black pepper<\/span>
\n2-2 sprigs of fresh rosemary and thyme<\/span>
\n50 g butter<\/span>
\n1 clove garlic<\/span>
\n150 g gorgonzola dolce<\/span>
\n150 ml heavy cream<\/span>
\noptionally some chicken stock<\/span>
\n6 cl of sweet wine (we have used the winery\u2019s Pallas 2017 Late Harvest)<\/span><\/p>\n <\/p>\n
Preparation:<\/span><\/strong><\/p>\nPreheat the oven to 190\u00b0C\/170\u00b0C (fan).
\n<\/span>Season the chicken legs with salt and butter, rub them with some butter (reserve a small part for the sauce) to make the nice and crispy. Place them in a shallow tray with the thyme, rosemary and garlic. Roast them 30-40 minutes, depending on the size, until nice golden brown with a crisp skin.
\n<\/span>Let them rest until you prepare the sauce.
\n<\/span>Let the gorgonzola melt in the butter. Add the sweet wine in, let it boil for a while until the alcohol evaporates totally. Pour in the heavy cream, bring the sauce to a boil, check the seasoning.
\n<\/span>Serve this sauce on the roast chicken leg, but you can try it with pork fillet or even with a juicy steak as well.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2021\/02\/Wines-os-Hungary-2-e1614273359552.png\")
<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-content\/uploads\/2022\/02\/umvp_logo_fekvo-300x92-1.png\")
[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]![\"\"](\"https:\/\/www.fuleky-tokaj.hu\/wp-content\/uploads\/2021\/02\/WiM_Baseline-inside_Gradient-e1614266304655.png\")
<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]\n\t<\/div>\n<\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"[vc_row][vc_column][vc_column_text css=”.vc_custom_1650981217162{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI PALLAS LATE HARVEST 2017 [\/vc_column_text][vc_column_text] (375 ml) [\/vc_column_text][\/vc_column][\/vc_row][vc_row content_text_alignment=”k\u00f6z\u00e9p”][vc_column width=”2\/3″][vc_empty_space][vc_column_text] A late harvest wine made from overripe, shrivelled and noble grapes with elegant acidity. Flavours typical of wine coming from volcanic soils of Tokaj Wine Region.\u00a0The aromas develop incredibly quickly with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6045","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/comments?post=6045"}],"version-history":[{"count":11,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6045\/revisions"}],"predecessor-version":[{"id":6735,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6045\/revisions\/6735"}],"up":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5846"}],"wp:attachment":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/media?parent=6045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
(Csaba Harmath, gastronomic expert)<\/em><\/p>\n <\/p>\n Vineyard:<\/em> Grapes come from three of our vineyards:<\/p>\n Harvest:<\/em> September- November 2017<\/p>\n Bottled: 27th September 2019<\/em><\/p>\n<\/div>\n<\/div>\n <\/p>\n ALCOHOL: 12,5 %VOL [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text css_animation=”none” css=”.vc_custom_1645612046423{border-radius: 2px !important;}”] \u00a0<\/strong><\/span><\/p>\n Ingredients:<\/strong><\/span><\/p>\n 300 g Parma ham or unsmoked charcuterie <\/p>\n Preparation:<\/strong><\/span><\/p>\n Slice very thinly the ham and place the slices as nicely as possible on a tray. Yes, it is simple, but believe me or not, it works perfectly with any kind of dried ham, or fatty charcuterie. <\/p>\n Ingredients:<\/strong><\/span><\/p>\n 100 g all-purpose flour <\/p>\n Preparation:<\/strong><\/span><\/p>\n Soak he sultanas into the F\u00fcleky Pallas for 2 hours. [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”] This rare cut of the sheep-looking hairy pig of Hungary is situated between the loin and the shoulder. Brilliantly marbled, this cut isn\u2019t in need of heavy seasoning: the nutty flavour of the mangalitsa\u2019s fat gives it while cooking. And be assured, this is a healthy fat, it contains just good cholesterol!<\/span><\/p>\n <\/p>\n Ingredients:<\/span><\/strong><\/p>\n 2 whole pieces of secreto from mangalitsa pork <\/p>\n Preparation:<\/span><\/strong> \u00a0<\/strong><\/span><\/p>\n Ingredients:<\/span><\/strong><\/p>\n 4 whole farm chicken legs<\/span> <\/p>\n Preparation:<\/span><\/strong><\/p>\n Preheat the oven to 190\u00b0C\/170\u00b0C (fan). [vc_row][vc_column][vc_column_text css=”.vc_custom_1650981217162{background-color: #ddce9b !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 5px !important;}”] F\u00dcLEKY TOKAJI PALLAS LATE HARVEST 2017 [\/vc_column_text][vc_column_text] (375 ml) [\/vc_column_text][\/vc_column][\/vc_row][vc_row content_text_alignment=”k\u00f6z\u00e9p”][vc_column width=”2\/3″][vc_empty_space][vc_column_text] A late harvest wine made from overripe, shrivelled and noble grapes with elegant acidity. Flavours typical of wine coming from volcanic soils of Tokaj Wine Region.\u00a0The aromas develop incredibly quickly with […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5846,"menu_order":9,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6045","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/comments?post=6045"}],"version-history":[{"count":11,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6045\/revisions"}],"predecessor-version":[{"id":6735,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/6045\/revisions\/6735"}],"up":[{"embeddable":true,"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/pages\/5846"}],"wp:attachment":[{"href":"https:\/\/www.fuleky-tokaj.hu\/eng\/wp-json\/wp\/v2\/media?parent=6045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\n
\n
\nRESIDUAL SUGAR: 99 G\/L
\nACIDITY: 7,29 G\/L<\/p>\n<\/div>\n<\/div>\n<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Parma ham<\/strong><\/span><\/h5>\n
\n<\/span>some parmesan to serve<\/span><\/p>\n
\n<\/span>You can serve this topped with some broken parmesan, it works so well together!<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Oven baked cr\u00eapes with cottage cheese<\/strong><\/span><\/h5>\n
\n<\/span>6 fresh farm eggs
\n<\/span>450 ml full fat milk
\n<\/span>100 ml vegetable oil
\n<\/span>2 pinches of salt
\n<\/span>sparkling water
\n<\/span>75 g butter (unsalted)
\n<\/span>160 g powdered sugar
\n<\/span>40 g sultanas
\n<\/span>100 ml F\u00fcleky Pallas
\n<\/span>2 teaspoon vanilla extract
\n<\/span>250 g cottage cheese
\n<\/span>1 grated zest of untreated lemon<\/span><\/p>\n
\n<\/span>Mix 2 eggs with the flour, add in gradually 250 ml milk, the oil and a pinch of salt. If necessary, because the batter is too thick, you can loosen with the sparkling water.
\n<\/span>In a pan, cook 10-12 pancakes out if this batter. Normally you do not have to use any oil for the pan, as the batter contains the necessary amount of it.
\n<\/span>For the stuffing mix the butter, 100 g of powdered sugar, a teaspoon of vanilla extract and two egg yolks until the sugar has dissolved, then add the cottage cheese, the soaked sultanas, the salt and the lemon zest. Beat the egg whites into firm foam, and carefully fold it into the cottage cheese mix.
\n<\/span>Preheat the oven to 180 \u00b0C \/ 160 \u00b0C fan.
\n<\/span>Mix well the remaining milk and powdered sugar, two eggs and a teaspoon of vanilla extract.
\n<\/span>Stuff the pancakes with this mix. Butter generously an oven tray, make a layer of the pancakes and cover with the sauce.
\n<\/span>Bake the pancakes in the oven for 25 minutes until golden brown.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Mature goat and sheep cheeses<\/strong><\/h5>\n
Mangalitsa pork secreto, Tokaj Late Harvest jus<\/strong><\/span><\/h5>\n
\n<\/span>sea salt flakes<\/span>
\nfreshly ground black pepper<\/span>
\n0,5 l veal stock<\/span>
\n10 cl Tokaj Late Harvest wine (we have uses the Pallas 2017 of the winery)<\/span>
\n4 sprigs fresh thyme<\/span>
\n2 small spring onions<\/span>
\n1 clove garlic<\/span>
\n1 bay-leaf<\/span>
\n60 g of butter<\/span>
\n1 tbsp vegetable oil<\/span>
\n1 tsp cornflour (corn starch)<\/span><\/p>\n
\nYou must start with the trimming of the too thin parts of the steaks, they might be overcooked while the thicker parts just start to be seared. Keep the trimmings. Proceed to the seasoning of the secretos with the sea salt flakes and the ground pepper, that\u2019s all what it needs.
\n<\/span>Start the preparation of the jus: chop roughly the green of the spring onions, start to saut\u00e9 them in third of the butter, add hay-leaf and half of the thyme, as well as the secreto trimmings. When it starts to develop a nice aroma, add-in the wine first and let it reduce by half.
\n<\/span>Add the veal stock and let it simmer again until il reduces to approximately 10-15 cl. It should be syrupy. If you are not getting the right consistency, you can help with a bit of cornflour, but carefully, because it can thicken very quickly and too much. So, add it in gradually, if necessary. Rectify the seasoning with salt and pepper.
\n<\/span>Preheat the oven to 120\u00b0C\/100\u00b0C (fan).
\n<\/span>In a heavy pan add the oil and the rest of the butter, 2 sprigs of thyme, the white part of the spring onions and the clove of garlic. Heat it all together and cook the steaks, you can baste them regularly with the liquid. Once it is nice golden brown, stop the cooking process, put the steaks on a tray, cover with a tinfoil and let them rest for 10 minutes.
\n<\/span>Finish the sauce by adding another third of the butter to make it shiny and smooth.
\n<\/span>Cut nice, even slices of the steaks, they should be still ros\u00e9 in the middle, serve it with a nice amount of the Tokaj Late Harvest jus. You can serve some oven roast asparagus with them.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]Farm chicken leg, gorgonzola sauce<\/strong><\/span><\/h5>\n
\nsalt<\/span>
\nfreshly ground black pepper<\/span>
\n2-2 sprigs of fresh rosemary and thyme<\/span>
\n50 g butter<\/span>
\n1 clove garlic<\/span>
\n150 g gorgonzola dolce<\/span>
\n150 ml heavy cream<\/span>
\noptionally some chicken stock<\/span>
\n6 cl of sweet wine (we have used the winery\u2019s Pallas 2017 Late Harvest)<\/span><\/p>\n
\n<\/span>Season the chicken legs with salt and butter, rub them with some butter (reserve a small part for the sauce) to make the nice and crispy. Place them in a shallow tray with the thyme, rosemary and garlic. Roast them 30-40 minutes, depending on the size, until nice golden brown with a crisp skin.
\n<\/span>Let them rest until you prepare the sauce.
\n<\/span>Let the gorgonzola melt in the butter. Add the sweet wine in, let it boil for a while until the alcohol evaporates totally. Pour in the heavy cream, bring the sauce to a boil, check the seasoning.
\n<\/span>Serve this sauce on the roast chicken leg, but you can try it with pork fillet or even with a juicy steak as well.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”]<\/a>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text][\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space]