Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Bohemian Powidl Tascherl classic style
A pastry classic rediscovered – tender, juicy and with a deliciously sweet Powidl filling. A must for all lovers of Bohemian cuisine!
Cooking time: 20 minutes
Ingredients for the potato dough
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | Potatoes, floury, cooked on the day before with the skin on |
| 150 | g | Flour, universal |
| 1 | piece(s) | Egg |
Ingredients for the filling
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | Powidl |
| 2 | tablespoon(s) | Rum |
| Breadcrumbs, poppy seeds or ground hazelnuts for topping | ||
| Melted butter, powdered sugar | ||
Preparation
- Press the potatoes through a potato ricer and mix with the flour and egg to make potato dough.
- Roll out the potato dough on a floured work surface to a thickness of approx. ¼ inch (5 mm). Cut out circles, put some plum jam on each and form half-moon shaped pockets. Press the edges of the dough together well with your fingers.
- Let the pockets steep in gently boiling, salted water for about 5 to 6 minutes.
- Remove them from the pot and roll them in briefly toasted breadcrumbs, poppy seeds
or toasted ground hazelnuts. Dust with icing sugar and serve with a little melted butter.
Wine tip
Medium golden yellow, silver reflections. Intense floral nutmeg notes, fine passion fruit aroma, frangipane and lime oil, multi-faceted bouquet, very attractive. Juicy, complex,...
Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
