Rotolo di gnocco della Turingia

Ingredients

Directions

1. 1

   Dice toast and apple rings separately very finely. Melt 10 g fat in a pan. Fry the diced bread rolls and ham in the pan, turning until golden brown, and remove

2. 2

   Peel 250 g potatoes, wash and cook in boiling salted water for about 25 minutes. Drain and mash finely. Peel, wash and finely grate 1 kg potatoes. Pour into a gauze or tea towel and squeeze out the liquid vigorously. The grated potatoes must be completely dry. Knead mashed potatoes, potato flour, 1 teaspoon salt and grated potatoes with your hands to a mass

3. 3

   Form the potato mixture into a rectangle (approx. 12 x 30 cm) on the floured work surface. Put the bread and bacon mix in the middle. Form the potato mixture into a roll, pressing the ends well together. Place the dumpling roll in a roasting pan with boiling salted water. Bring to the boil briefly and simmer at low to medium heat for about 30 minutes. Turn the roll from time to time

4. 4

   Clean and thoroughly wash lamb's lettuce and chanterelles. Beat the cutlets very thinly between 2 layers of foil. Season schnitzel with salt and pepper. Heat oil in a pan. Fry meat for 3-4 minutes, turning. Take out and keep warm. Put chanterelles and 10 g fat in the pan and fry for 2-3 minutes. Dust the frying pan with flour and deglaze with broth. Let the sauce simmer for about 5 minutes, then season again

5. 5

   Take the dumpling roll out of the water bath and cut into slices. Arrange the dumpling slices, escalope, lamb's lettuce and chanterelle sauce on plates