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Ingredients
Bread Dumpling and Prosciutto Towers
- 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
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.
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.
(Percentage of daily recommendation)
| Calorie | 1,220 cal. | (58 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 107 g | (92 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.1 g | (17 %) |