Swallow's nests

Swallow's nests

Total: 1 hr 5 Min. | Active: 45 Min.
vegetarian
Nutritional value / people: 959 kcal
, Fat: 64 g
, Carbohydrate: 60 g
, Protein: 32 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

300 g white flour
½ tsp salt
3 fresh eggs
3 tbsp olive oil

Kale pesto

200 g kale, torn into pieces
salted water
80 g Parmesan, grated
30 g flaked almonds
1 tbsp lemon juice
1 dl olive oil
¼ tsp salt
200 g cream cheese

Mushrooms

1 tbsp olive oil
1 shallot, finely chopped
250 g shiitake mushrooms, thinly sliced
250 g mushrooms, thinly sliced
¼ tsp salt
a little pepper

To shape

1 dl vegetable bouillon, hot
20 g grated Parmesan
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Utensils

One shallow baking dish (holding approx. 2 l), greased

How it's done

Dough

Mix the flour and salt in a bowl. Add the eggs and oil, combine with a risotto spoon. Knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Kale pesto

Blanch the kale in salted water for approx. 3 mins., dip immediately in ice-cold water, drain well.

Purée the kale, cheese and flaked almonds with the lemon juice, olive oil and salt. Stir in the cream cheese.

Mushrooms

Heat the oil in a frying pan, briefly sauté the shallot, add the mushrooms and stir fry for a further 3 mins., then season.

To shape

Divide the dough in half, roll out each piece on a well-floured surface, until it becomes translucent. Keep separating the dough from the work surface.

Place half of the kale pesto and mushrooms onto each of the dough halves and roll up. Cut the dough rolls into pieces approx. 4 cm wide, place in the dish. Pour in the stock and scatter over the parmesan.

Bake

Approx. 20 mins. in the centre of an oven preheated to 180°C.

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