South Tyrolean Kasknödel on beetroot carpaccio

Name: South Tyrolean Kasknödel on beetroot carpaccio
Yield: 4
Ingredients: 3 Red prayers (approx. 450 g); 200 g White bread or 4 light bread rolls (from the previous day); 7-8 TABLESPOONS Milk; 5 TABLESPOONS Walnut kernels; 1 Onion; 4 TABLESPOONS good oil; 100 g Mountain cheese; 3 eggs + 1 egg yolk (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 4 TABLESPOONS Cider vinegar; 2 TABLESPOONS apple juice; 1 TEASPOON Honey; 1 TEASPOON coarse mustard; 3 Spring onions; 7-10 Tbsp coarse pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Ingredients

Servings: 4

3 Red prayers (approx. 450 g)
200 g White bread or 4 light bread rolls (from the previous day)
7-8 TABLESPOONS Milk
5 TABLESPOONS Walnut kernels
1 Onion
4 TABLESPOONS good oil
100 g Mountain cheese
3 eggs + 1 egg yolk (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
4 TABLESPOONS Cider vinegar
2 TABLESPOONS apple juice
1 TEASPOON Honey
1 TEASPOON coarse mustard
3 Spring onions
7-10 Tbsp coarse pepper

Directions

1
Clean and peel the beetroot. (Attention! They stain strongly, it is best to wear disposable gloves.) Cover them and cook in boiling water for 20-30 minutes, so that they are still firm to the bite.
2
For the dumplings dice bread very finely. Mix well with the milk. Roast the nuts in a pan without fat, take them out and put them aside. Peel and finely dice the onion. Heat 1 tbsp. oil in a frying pan.
3
Fry the onion in it and add it to the bread.
4
Finely dice the cheese. Add the eggs and egg yolk to the bread and knead well. Season with salt, pepper and nutmeg. Cover and put in a cool place.
5
For the vinaigrette, mix vinegar, apple juice, honey and mustard. Season with salt and pepper.
6
Fold down 3 tablespoons of oil.
7
Drain the beetroot and let it cool down briefly. Then slice or cut into very thin slices. Place them on four plates, slightly overlapping, and sprinkle with the vinaigrette.
8
Use two tablespoons of the dumpling mixture to cut 12 Kasknödel and let them simmer in plenty of boiling salted water for 10-15 minutes.
9
Chop nuts. Clean and wash spring onions and cut into rings. Lift out the Kasknödel, drain well and spread on the beetroot carpaccio. Sprinkle nuts and spring onions over it. Sprinkle with coarse pepper.