Читать книгу Vegetable Kitchen - Bernhard Long - Страница 106

Serves 4 meals

For the spätzle

180 grams of flour

2 eggs (size M)

120 grams Quark

75 milliliters of buttermilk

Pinch of salt

Pinch of nutmeg

also

2 spring onions

4 shallots

180 grams of grilled pork belly (sliced)

180 grams chanterelle

1 tablespoon butter

2 tablespoons pink pepper

½ bunch of young marjoram

100 milliliters of whipped cream (min. 30% fat content)

100 milliliters broth

180 grams of grated cheese (eg Gouda, Emmentaler)

Fat (for molds)

The preparation sequence

For the noodles all the ingredients into a dough devious until it bubbles. Covered as the. let rest 20 minutes.

Preheat the oven to 200 ° C top and bottom heat. Meanwhile clean the spring onions and chop into slices diagonally. Peel the shallots, cut in half and crush into fine columns. The pork belly into narrow so the. 1 centimeter wide strips crush. Chanterelle clean, fry in butter and remove from the pan.

In remaining fat stew stir 3-4 minutes, the shallots, 2/3 of the scallions admit braise shortly. Some grains crushed pink pepper from the mill with little marjoram, admit deglaze everything with broth and add the bacon. give 4-6 tablespoons cheese to onion vegetables, salt and mix in.

The noodles drain, mix with bacon, mushrooms and onion vegetables and in 4 greased, ovenproof cups (6 cm in diameter). Spread the cream over the cups, sprinkle the cheese on top and sprinkle with remaining green onions and pepper and marjoram push in the heated, preheated oven. 10-15 minutes and serve hot