John Myers
Contents
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Ingredients
Coal bag:
- Kale
- Bacon
- Onion
- Mettenden
- Chives
- 1 Pc. Egg
- 100 g Flour
- Salt
- Sepia
Tomato salad:
- Cherry tomatoes
- Olives
- Arugula
- Red Onion
- Capers
- Lemon
- Basil
- Oregano
- Pepper
- Salt
Remoulade:
- 1 Pc. Boiled egg
- 4 Pc. Anchovy fillets
- 2 tsp Capers
- 1 Pc. Pickles
- 1 tbsp Pickle water
- 200 g Sour cream
- 1 tsp Dijon mustard
- 1 tbsp Chive rings
Loaf:
- 500 g Flour
- 330 ml Water
- 2 tsp Salt
- 0,5 Pc. Yeast cubes
- 1 tbsp Bread spice
- Walnuts
Instructions
Coal bag:
- For the filling, peel the onion and finely chop it together with the chives and bacon and sweat in hot oil until translucent. Cut the kale with the meatballs. Mix the mass with the sweated ingredients well and season again if necessary.
- Roll out the pasta dough into a rectangle on a floured surface and cut into smaller rectangles. Spread a little of the filling over half of the rectangles, then beat the other half of the dough over it and first press lightly so that the air escapes, then press firmly. Bring to the boil in plenty of boiling salted water, then let it simmer over a low heat for approx. 20 minutes.
Tomato salad:
- Sauté the cherry tomatoes, halved olives, chopped onions and capers in the pan. At the very end, add the rocket, basil and lemon juice and remove from the fire. Season to taste with salt, pepper and oregano.
Remoulade:
- Mix all ingredients and season if necessary.
Loaf:
- Mix the ingredients. Let the dough rise and bake at approx. 220 degrees for approx. 45 minutes.
Nutrition
Serving: 100gCalories: 228kcalCarbohydrates: 37.8gProtein: 5.7gFat: 5.8g
