The idea for the RTL series came a little over two years ago, during the move to the new ZithaKlinik building. In the cellar, or rather in the catacombs of the famous “Garer” hospital, we came across a whole series of historical devices, including medical instruments that seem rather strange today.
- What were they used for at the time?
- What have they been replaced by?
- How is therapy done today?
- What does the future of medicine hold?
- 4 whole eggs
- 4 egg yolks
- 500g Linguine (or long pastry)
- 300g Guanciale
- 150g pecorino cheese
Steps:
- Lightly grease an ovenproof dish.
- Salt the bottom of the dish and place a whole egg in it. Cook for 45 min at 63°.
- Cook the pasta al dente in salted water.
- Place 4 egg yolks, smoked salt and pepper (or conventional salt) in a siphon. Add a cartridge of CO2, shake well and set aside in a cool place.
- Fry strips of Guanciale in a frying pan. Once the pasta is cooked, throw it into the pan with the Guanciale and finish cooking with a spoonful of cooking water.
Arrange the pasta and Guanciale strips in a soup plate. Add the tips of the egg yolk siphon (shake the siphon well before using it upside down). Finish with the perfect egg and shavings of Pecorino cheese, as everyone likes!
Enjoy your meal!
This week, Santé Services invites you to taste the goat-honey burger:
- Rustic gourmet bun
- Minced beef steak
- Goat log
- Sweet honey
- Red onions
- Candied tomatoes
- Spinach shoots
- Tuesday and Thursday in front of the Kirchberg Hospital
- Monday and Wednesday at the ZithaKlinik
- Friday at the Technoport Foetz
The Food Truck is available for rent, please contact us for more information!
- Rustic Gourmet Bread
- Chopped beef steak
- Parmesan shavings
- Arugula
- Red onions
- Tomatoes
- Homemade pesto verde sauce
- Tuesday and Thursday in front of the Kirchberg Hospital
- Monday and Wednesday at the ZithaKlinik
- Friday at the Techoport Foetz
The Food Truck is available for rent, please contact us for more information!
Each day of the week our chefs from MedHospitality, working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.
Here’s a look at the Mediterranean bruschetta made by Sébastien at the Sainte-Marie Clinic on Wednesday lunchtime, yum!
Each day of the week our chefs from MedHospitality working in the Hôpitaux Robert Schuman‘s restaurants are honoured with a dish they have prepared and which is particularly close to their hearts.
Today, Marco and Nico have proposed a destructured pizza in homage to their Italian origins.