Pjoltergeist – just another reason to love this place

Elk tongue

Elk tongue

Yesterday me and kleinjinx tested the newly opened Piscoteket. We were out dining with my parents, and we bumped into fellow foodie donmahr who was being a true gentleman taking his mom for a date. After the full set menu Marius was still not truly satisfied about showing his mom the best of Oslo. He decided to take her to Pjoltergeist as well. We thought it was a great idea, and joined them.

Apart from great wine and pjolters as always, the only food item we ordered was the elk tongue which was written with with a red marker on top of the printed menu. It was a beautiful dish of elk tongue with an apple mousse in the bottom, shredded apple on top and dusted with grated smoked elk heart. The guy serving us was Swedish and told us it was Swedish elk. So I jokingly asked if he shot the elk himself. No, he explained, his mom and dad had killed a few elks recently and they gave him this particular one to use in the restaurant. That’s why I love this place.

Smoked elk heart

Smoked elk heart


Tagliolini with Creamy Truffle Sauce

 Sponset innlegg/reklameTruffle pasta

Matbazaren.no gave me a goodie bag to test some of their gourmet items. Matbazaren is an online food store focusing on high end products.

Included in the goodie bag was some Tagliolini al Pepperoncino and Extra Virgin Olive Oil with Truffle/Tartufo. We decided to make truffle pasta this Saturday night!


1 shallot

2 cloves of garlic

2 tbsp Extra Virgin Olive Oil with Truffle/Tartufo

2 tbsp soya oil

3 dl heavy cream

Salt and white pepper

Tagliolini al Pepperoncino

1 black truffle


This is how you do it

Put water to boil in a pot and add salt and 1 tbsp of truffle oil. Add the tagliolini when the water is boiling, and let it cook for 4 minutes on medium high temperature.

Dice the shallot and press the garlic. Fry in a deep pan with the soya oil. Before the shallot gets transparent, add 1 tbsp of the truffle oil. After a minute on low temperature add half of the heavy cream. Use a stab mixer to make it smooth and foamy (you can use a whisk as well, but then it won’t get smooth). Put the pan back on the heat and raise the temperature to medium. Add salt and pepper and taste it several times, as the foam can trick your taste buds. Add the rest of the heavy cream and mix/whisk again. Back on the heat for a minute.

Add some more truffle oil to your cooked and drained pasta. Serve it on a plate with some creamy sauce over. Shave the black truffles on top and enjoy. Presto!

This is the content of the goodie bag. Look out for more recipes to come!



This is the end result of the works of me and kleinjinx