Winner of the campaign "Rheinhessen-Roulette" - derMutanderer.de
Hand cheese Hand-dried cheese in the oven for 10 hours at 50 degrees (or, if available, use the oven's dehydrating function at 50 degrees).
Put the pasta on a work surface, press a bowl into the flour, beat the egg into it and salt it, then turn it into a smooth dough. Formed into a ball and wrapped in cling film for half an hour in the refrigerator. Roll out the rolling pin thinly on a floured work surface and cut into 15 x 8 cm rectangles. For the pasta machine portion the dough and process to level 4 with the pasta machine to lasagna plates.
Weinkraut Cut the thick strunks of white cabbage, wash the leaves and cut into fine strips. Peel the onion and cut into fine cubes. Melt the butter in a wide saucepan at medium temperature and sauté the onions. Add the herb and sauté everything with occasional stirring for about 5 minutes. Peel and finely grate the potato. Add wine and bring to a boil. Then add the cream and stir in the grated potato. Simmer gently for about 5 minutes, stirring occasionally. Salt and season to taste.
Peel the apple and cut 50 grams of black pudding into fine cubes. Marinate in some wine. Peel the onions and cut them into rings. Roast golden in 2 tablespoons vegetable oil. Cut 250 grams of black pudding into slices about 1 cm thick and sauté briefly from each side (should not melt or disintegrate). Pepper roasted black pudding.
Serving: Put the leaves in salted, boiling water and cook for about 3-4 minutes. Spread the hot cabbage on the plates and put a lasagne sheet in the middle. Cover with black pudding, sprinkle with some apple and pumpkin chutney, then add onion. Place another pasta plate and repeat the coating, finish with a pasta plate. Place the marinated apple and black pudding cubes and cover with a layer of onions. Douse grape seed oil (use in the amount about as olive oil). At the end rub the dried cheese generously over the lasagna.
Source: blog post The courage other.de