John Myers
Contents
show
Palatinate Tapas
The perfect palatinate tapas recipe with a picture and simple step-by-step instructions.
Tapas 1:
- 200 g Pumpernickel
- 60 g Saumagen
- 25 g Mustard
- Parsley crispy fresh
Tapas 2:
- 250 g Brown bread
- 1 shot Oil
- 150 ml Wine chutney
- 1 Pc. Meatballs
Tapas 3:
- 1 Pc. Rind stomach
- 0,5 tbsp Pesto
- 1 pinch Salt and pepper
- 1 pinch Sugar
- 1 shot White wine vinegar
- 1 shot Olive oil
- Wild herbs Salad
Tapas 4
- 500 g Mixed minced meat
- 4 Pc. Toast
- 1 bunch Parsley crispy fresh
- 2 Pc. Carrots
- 80 g Mustard medium hot
- 1 Pc. Leek
- 2 tsp Salt
- 1 pinch Pepper
- 1 packet Puff pastry
- Cover the pumpernickel with the stomach and cut it out with a cookie cutter and fry briefly on both sides. Put a dab of mustard on top with an espresso spoon and decorate with parsley or cress.
- Cut the brown bread into small 2×2 cm squares, fry with oil on the left and right and spread the wine chutney thinly on top. Cut the meatball into small squares and attach to the bread with a skewer.
- Cut the rind stomach into wafer-thin slices. Prepare the dressing with pesto, salt, pepper, sugar, white wine vinegar and a dash of olive oil and pour over the rind stomach. As a decoration, 2-3 leaves of wild herb salad can be pulled through the dressing and placed on the plate.
- Chop the leek, salt, pepper and herbs together with the toast and the carrot in a blender. Knead the colorful bread mixture with the minced meat. Add the mustard and mix in by hand. Salt well. Spread the mince on a defrosted sheet of puff pastry and roll it up like a snail. Cut slices two fingers wide and bake immediately in a preheated oven at 220 ° C for 15-20 minutes.
Facebook Comments