Piquant yeast snails
easy
90 mins
90 mins
Ingredients
- 1 pack of (450 g) frozen yeast dough
- 250 g Mushrooms
- 1 collar Spring onions
- 20 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 100 g grated Emmental cheese
- 1 Radicchio salad
- 200 g Lamb's lettuce
- 4 TABLESPOONS Red wine vinegar
- 4 TABLESPOONS Olive oil
Directions
- 1
Place the dough sheets next to each other, cover them and let them thaw at room temperature for about 1 hour. Clean, wash and chop the mushrooms, except 4 pieces, and spring onions. Heat the fat in a pan and fry both in it. Season with salt and pepper. Leave to cool.
- 2
Knead the yeast dough and roll out to a rectangle (25x40 cm). Mix mushrooms and cheese and spread on the dough. Roll up from the long side and cut into 12 slices. Place on a baking tray lined with baking paper and leave to rise in a warm place for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Clean, wash and slice the remaining mushrooms. Mix vinegar, salt and pepper. Add oil and marinate the salad.
- 3
Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Clean, wash and slice the remaining mushrooms. Mix vinegar, salt and pepper. Add oil and marinate the salad. Arrange yeast snails on the salad
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