Читать книгу Vegetable Kitchen - Bernhard Long - Страница 80

Serves 4 meals

1 shallot

400 grams of black pudding

2 tablespoons lard

2 tablespoons lard

Salt and freshly ground pepper

1 tablespoon dried marjoram

3 large ripe pears

1 tablespoon lemon juice

400 waxy potatoes

1 teaspoon cornstarch

Pinch of nutmeg

100 grams Magerquark

100 grams of crème fraîche

1 tablespoon grainy mustard

The preparation sequence

Preheat the oven to 200 ° C top and bottom heat.

Peel the shallot and chop finely. Freedom for the pudding of the Pelle and chop into slices. In a skillet, melt the lard and sweat the onion until. The black pudding and crackling admit and melt the pudding while stirring. Searing and season with salt, pepper from the mill and marjoram and pull the electric stove.

Peel the pears into quarters, freed from the core case, shred into bite-sized cubes and sprinkle with lemon juice. Peel the potatoes, wash them with water and grate coarsely. Mix with the starch and salt, pepper from the mill and nutmeg. Mix the cottage cheese with the crème fraîche and the mustard and season with salt and pepper.

Arrange the pear pieces in a baking dish, enter the pudding over it and cover with shredded potatoes. Finally, pass the curds gently on the potatoes and the heated, preheated oven 25-30 minutes until remove and serve immediately