Kaspresstaler

Ingredients for 1 servings:

• 500 g bread(s) (rye-spelt bread), stale
• 200 g Emmental cheese
• 200g mozzarella
• 100 g Parmesan
• 6 m.-large shallot(s)
• 6 half tomatoes, dried
• 1 bunch parsley, fresh
• 1 bunch coriander leaves, fresh
• 2 tbsp coriander seeds
• 1 tsp red peppercorns
• 2 tbsp olive oil
• 250 ml milk
• 4 eggs
• 1 tsp sea salt
• 1 tsp, heaped pepper
• 1 tsp garlic
• n. B. Clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Without wheat, makes about 20 thalers

Buy a loaf of bread about seven days in advance and wrap it in paper or a cloth to let it stale. Cut the bread into cubes and then grind it into coarse crumbs in a food processor. Spread these crumbs on a baking sheet, drizzle with olive oil, and dry for another 15 minutes at 120°C. Transfer the crumbs to a large bowl and let cool. Peel the shallots, split them lengthwise and crosswise, and sauté them with the finely chopped, sun-dried tomatoes in clarified butter over medium heat. Then set aside and let cool. Finely chop the parsley and coriander and add them to the cooled bread. Crush the coriander seeds and peppercorns in a mortar and pestle and add them as well. Grate all the cheeses and add them. Combine the milk, eggs, and the shallot-tomato mixture in a mixing bowl and season with salt, pepper, and garlic. Whisk briefly with an immersion blender. Pour into the bread and cheese mixture and mix well. Leave to soak for about 15 minutes. In the meantime, heat the clarified butter in a non-stick pan. Spoon about two tablespoons of the mixture into each 8 cm dessert ring and press the mixture down. Some liquid may leak out at the bottom. Use a spatula to get under the dessert ring and lower it into the pan. Place the next three in the pan in the same way. Then pull the dessert rings up and fry the Kaspresstaler with the lid closed until golden brown on both sides. In the meantime, refill the dessert rings and repeat the process several times. This mixture is enough for about 20 Kaspresstaler.