Bread Dumpling and Prosciutto Towers

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Bread Dumpling and Prosciutto Towers

Bread Dumpling and Prosciutto Towers - A beautiful tower bursting with flavor

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Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
1220
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,220 cal.(58 %)
Protein16 g(16 %)
Fat107 g(92 %)
Carbohydrates51 g(34 %)
Sugar added6 g(24 %)
Roughage5.1 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E6 mg(50 %)
Vitamin K168 μg(280 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate64 μg(21 %)
Pantothenic acid0.7 mg(12 %)
Biotin10.3 μg(23 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C32 mg(34 %)
Potassium603 mg(15 %)
Calcium123 mg(12 %)
Magnesium129 mg(43 %)
Iron5.3 mg(35 %)
Iodine5 μg(3 %)
Zinc2.3 mg(29 %)
Saturated fatty acids40.9 g
Uric acid31 mg
Cholesterol229 mg
Complete sugar17 g

Ingredients

for
4
For the dumplings
4 stale White rolls
1 shallot
1 tsp butter
1 Tbsp chopped parsley
100 milliliters Whipped cream
2 egg yolks
2 Tbsps Pastry flour
salt
freshly ground peppers
For the marinade
75 grams Pine nuts
50 grams raisins
3 Tbsps Balsamic glaze
5 Tbsps olive oil
50 milliliters Vegetable broth
also
2 bunches Purslane
32 slices Bacon
How healthy are the main ingredients?
Whipped creamPine nutsraisinsolive oilparsleyshallot

Preparation steps

1.

Cut the rolls into slices and place in a shallow dish. Peel the shallots, finely chop finely, and cook in 1 tablespoon butter until tender. Stir in the parsley and pour over the rolls. Whisk together the cream, 80 ml (approximately 1/3 cup) of lukewarm water and the yolks and pour over the rolls. Sprinkle the flour over the top, season with salt and pepper and mix well and knead. With wet hands, shape the dough into 4 dumplings, then place in boiling water and let cook for about 15 minutes or until evenly cooked. Remove the dumplings and let cool.

2.

Toast the pine nuts in a dry skillet. Add the remaining ingredients for the marinade and set aside. Rinse the purslane and shake dry. Cut the bread dumplings into 4-5 slices each, arrange in one layer on a tray or baking sheet and drizzle with a little marinade. Fold the slices of prosciutto onto the dumplings. Stack the dumpling slices topped with the prosciutto alternately onto plates. Drizzle 1 tablespoon of the marinade on top of the last dumpling. Garnish the plate with purslane and serve drizzled with the remaining marinade.

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