Contents
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Ingredients
- 2 Potatoes, big and boiled
- 1 Egg from Hermione
- 1 Flour or cornstarch
- 4 tbsp Parmesan cheese
- Pepper and salt
- 2 handful frozen mushrooms from last summer - goat lips, red-footed boletus, chestnuts
- 4 Zucchini, small and fresh from the garden
- 1 Red Onion
- 2 tbsp Clarified butter
- 2 tbsp Safflower oil
Instructions
- Peel and grate the potatoes. Likewise one of the zucchini.
- Add flour, egg, pepper, salt and two tablespoons of Parmesan cheese and make a smooth dough that can be rolled out. Chill until ready to use.
- Peel the onion and cut into small cubes, coarsely grate the remaining zucchini.
- Heat a tablespoon of safflower oil in a pan and fry the frozen mushrooms in it - just don't thaw them beforehand - with half of the onion cubes. Cook while stirring. Season with salt and pepper, then set aside.
- Heat the second tablespoon of oil and fry the zucchini grated with the second half of the onion and cook while stirring as well.
- Roll out the potato dough on a floured surface. Now first the mushrooms, then two tablespoons of Parmesan and then the courgette on top.
- Roll up from the long side and cut approx. 1 cm thick slices.
- Heat the clarified butter in a pan and fry the filled potato slices on both sides until golden.
Nutrition
Serving: 100gCalories: 882kcalProtein: 0.1gFat: 99.8g