Rösti Pockets, with cream cheese and herbs as cannelloni on porcini ragout
Preparation
- Porcini ragout: Sauté the onions with the garlic in olive oil until translucent. Add the porcini mushrooms and fry until lightly browned. Quench with white wine and add the tomatoes. Add the thyme sprigs and simmer gently until the sauce reaches a creamy consistency. Season to taste with salt and pepper. Stir in the cream and parsley. Pour the finished porcini mushroom ragout into gratin dishes.
- Rösti Pockets with cream cheese and herbs: Pre-fry the Rösti pockets in hot fat for approx. 3 minutes. Then leave to drain on kitchen paper. Cut off the ends of the Rösti pockets and place on top of the porcini ragout as a base in the gratin dishes. Arrange the Rösti pockets on top and sprinkle with the Parmesan and mozzarella. Bake in the oven at 180 °C for approx. 5 - 8 minutes.
- Garnish: Fry the porcini mushroom slices in a little olive oil on both sides, season with salt and pepper. Fry the basil leaves briefly in hot oil and drain on kitchen paper.
- Serving suggestion: Garnish the finished dish with the fried porcini mushroom slices and the fried basil leaves and serve hot.
Ingredients
-
8 11er Rösti Pockets filled with cream cheese and herbs
Fat for deep-frying
Parmesan and mozzarella, grated for gratinating -
Porcini ragout
1 tbs olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
300 g porcini, diced
50 ml white wine
200 g tomatoes, diced, from a tin
2 sprigs of thyme
Salt, pepper
50 ml cream
1 tbs parsley, fresh, finely chopped -
Garnish
12 slices of porcini
Olive oil for frying
Salt, pepper
Basil leaves, deep-fried