Rotolo di gnocco della Turingia

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Dice toast and apple rings separately very finely. Melt 10 g fat in a pan. Fry the diced bread rolls and ham in the pan, turning until golden brown, and remove

2. 2

   Peel 250 g potatoes, wash and cook in boiling salted water for about 25 minutes. Drain and mash finely. Peel, wash and finely grate 1 kg potatoes. Pour into a gauze or tea towel and squeeze out the liquid vigorously. The grated potatoes must be completely dry. Knead mashed potatoes, potato flour, 1 teaspoon salt and grated potatoes with your hands to a mass

3. 3

   Form the potato mixture into a rectangle (approx. 12 x 30 cm) on the floured work surface. Put the bread and bacon mix in the middle. Form the potato mixture into a roll, pressing the ends well together. Place the dumpling roll in a roasting pan with boiling salted water. Bring to the boil briefly and simmer at low to medium heat for about 30 minutes. Turn the roll from time to time

4. 4

   Clean and thoroughly wash lamb's lettuce and chanterelles. Beat the cutlets very thinly between 2 layers of foil. Season schnitzel with salt and pepper. Heat oil in a pan. Fry meat for 3-4 minutes, turning. Take out and keep warm. Put chanterelles and 10 g fat in the pan and fry for 2-3 minutes. Dust the frying pan with flour and deglaze with broth. Let the sauce simmer for about 5 minutes, then season again

5. 5

   Take the dumpling roll out of the water bath and cut into slices. Arrange the dumpling slices, escalope, lamb's lettuce and chanterelle sauce on plates

Nutrition Facts

KCAL
510 kcal

CARBS
55 g

FATS
15 g

PROTEINS
36 g