Kasnudeln with Rösti, smoked meat and curd cheese filling on melted butter tomatoes
Preparation
- Kasnudeln Dough: Knead all the ingredients together, wrap in cling film and leave to stand in the fridge for approx. 2 hours. Filling: Briefly fry the Rösti Potatoes in a pan, toss and place in a bowl with the curd cheese. Sauté the onions and garlic in the butter, add the smoked meat, fry briefly, add the spring onions, toss and add everything to the bowl with the Rösti Potatoes. Season to taste with marjoram, salt and pepper. Assembly: Roll out the pasta dough with a pasta roller and cut into circles using a large round cutter (Ø 10 cm). Place the filling in the centre, fold in the dough and ‘krendeln’ (crimp) to prevent any water from getting in. Cook the Kasnudeln in gently simmering salted water for approx. 8 - 10 minutes.
- Butter tomatoes: Briefly blanch the cherry tomatoes in boiling water, rinse in ice water and remove the skin. Drain well and cut into halves. Then sauté in a pan with olive oil and garlic, season with salt, pepper and chilli. Remove the pan from the heat and stir in the cold butter.
- Anrichten: Die Butter-Tomaten auf die Teller geben und je eine Kasnudel darauf anrichten. Das Ganze mit Parmesan-Spänen, Minze, schwarzem Pfeffer und einigen Tropfen Olivenöl garnieren.
Ingredients
-
Kasnudeln Dough
300 g flour
160 ml water
1 egg
5 ml oil
Salt -
Filling
350 g 11er Rösti Potatoes, grated potato
250 g curd cheese
100 g onions, finely chopped
20 g butter
150 g smoked minced meat
1 clove of garlic, finely chopped
50 g spring onions, finely chopped
1 pinch of marjoram Salt, pepper -
Butter tomatoes
550 g cherry tomatoes
40 ml olive oil
1 clove of garlic, finely chopped
1 chilli pepper, finely chopped
125 g butter
Salt, pepper
As garnishing:
Mint leaves, cut into strips
Parmesan shavings
Black pepper
Olive oil