Veal and Chanterelle Dumplings
Exquisite dumplings with a subtle flavor of chanterelles, milky veal highlighted by the sweetness of leek stewed in butter. Everything closed in a thin and elastic dough, yellow like chanterelles.
Preparation: 1h 20 min
Medium
Preparation: 1h 20 min
Medium
Ingredients:
- 400 g wheat flour
- 180 g water
- 60 g broth paste - CVR
- 1 g turmeric, ground
- 30 g extra virgin oil
- 50 g onion spring
- 200 g semoline
- 400 g girolle
- 200 g Onion, raw
- 8 g garlic
- 6 g salt
- 20 g Bread crumbs
- 100 g butter
- 120 g chicken eggs, whole
- 150 g leek
- 10 g parsley leaves
- 600 g veal, shoulder
Method of cooking:
- Add 400 grams of type 00 or type 405-450 flour, 1 teaspoon of salt, 1/2 teaspoon of turmeric, 2 eggs, 180 grams of water, and 30 grams of olive oil to the bowl. Knead for 3 minutes at 40°C at a speed of 6 rotations.
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