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Swallow's nests
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 959
  • Fat about 64g
  • Carbohydrates about 60g
  • Protein about 32g
This is needed
This is needed for 4 people
  • 300 g white flour
  • 0.5 tsp salt
  • 3 fresh egg
  • 3 tbsp olive oil
Kale pesto
  • 200 g kale, cut into pieces
  • salted water
  • 80 g Parmesan, grated
  • 0.25 tsp salt
  • 30 g flaked almonds
  • 1 tbsp lemon juice
  • 200 g cream cheese
  • 1 dl olive oil
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 250 g shiitake mushrooms, thinly sliced
  • 250 g mushrooms, thinly sliced
  • a little pepper
  • 0.25 tsp salt
To shape
  • 1 dl vegetable bouillon, hot
  • 20 g grated Parmesan
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And that's how it's done
And that's how it's done
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.
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.
Approx. 20 mins. in the centre of an oven preheated to 180°C.

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