Small Potato and Bacon Dumplings with Chanterelles in Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s), floury cookin
- 1 tablespoon butter
- 1 egg (s)
- 70 grams flour
- 50 g durum wheat semolina
- 80 g bacon, finely diced
- 1 tablespoon parsley, finely chopped
- Salt, nutmeg
- 400 g chanterelles
- 2 shallot (s)
- 1 tablespoon butter
- 100 ml broth
- 100 ml cream
- 2 tablespoon chives, finely chopped
Print Recipe
Pin Recipe Instructions
- Leave the bacon crispy in a pan.
- Wash the potatoes and cook them in salted water. Let cool a little, peel and press through the potato press. Add the bacon, parsley, egg, butter, flour and semolina. Season with salt and nutmeg and mix into a dough. Cook a sample dumpling in boiling water to see if it lasts. If necessary, add some semolina or flour.
- On the work surface dusted with flour, portion the dough and roll small dumplings (golf ball size). Cook these in boiling salted water for about 4 minutes (come to the top as soon as they are done). Then let it draw a little more.
- Clean the chanterelles, halve the large mushrooms. Peel the shallots and cut into fine cubes. Heat the butter, add the chanterelles and cook a little. Add shallot cubes and fry with them. Top up with the broth, reduce a little and then add the cream. Bring to the boil once, season and add the chives. If you like the sauce more creamy, you can reduce it a little or bind it with starch.
- Serving:
- Place the small potato dumplings on a deep plate and spread the chanterelles in the cream over them.
- Good Appetite!
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