Tarte preparation

(by Bastian Foerg)

For 24 small dumplings:

  • 200 g sourdough bread
  • 300 g white bread
  • 400 ml of milk
  • 1 tbsp butter
  • Salt, pepper, nutmeg
  • 1/2 stick leek, only the green
  • 4 eggs (separated)
  • 50 g of cheese, grated
  • 100 g of butter lard

For the curried applesauce:

  • 4 apples (350 g)
  • 2 tbsp sugar
  • 2 tablespoons butter
  • 1 teaspoon curry powder
  • 100 ml white wine

Dice the bread, spread on a baking tray and dry in the oven for 30 minutes at 50 ° C (gas stage I, circulating air 45 °). Put milk and butter in a saucepan, season well and bring to a boil. Put the bread cubes in a bowl, stir and leave to rest for 20 minutes.

In the meantime, dice the peeled, pitted apples for the applesauce. Heat butter, sugar and curry in a pot while stirring. Add pieces of apple and deglaze with the white wine. Cover and simmer gently for 20 minutes. Then purée with a hand blender.

Season the bread mixture, stir in the egg yolk and the grated cheese. Beat the egg whites until stiff and lift them carefully under the bread. With wet hands, make 24 small dumplings. Cook them briefly in simmering salted water until they rise to the surface, immediately remove and allow to cool. Sauté from all sides in the butter lard before serving and serve immediately with the aromatic applesauce.

Recipe by Bastian Foerg from the book "Still more Tapas" (Leinpfad Verlag)

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