Chanterelles on tomato bed
now is the high time of chanterelles and tomatoes. Then let's do something that combines both.
We need:
about 1 kg of chanterelles
approx. 1 kg acc. minced meat
about 1 kg of cocktail tomatoes or date tomatoes
about 3 stale rolls or other old bread
3 eggs
1 bunch of parsley
Salt, (sea salt), pepper, a pinch of ginger, 1 pinch of paprika, 1 tbsp hot mustard, 1 tbsp balsamic vinegar
Slice the puff pastry slightly and mix with hacki, the seasoning (without aceto!), The soaked and squeezed rolls, the eggs and the chopped parsley. (pick up some parsley and then sprinkle over the finished dish).
Cut small, slightly flat taler and bake in butter lard (or olive oil!) until golden brown.
Incidentally halve the tomatoes (with very small is unnecessary) and roast in olive oil. You should accept very light tan. Season with sea salt, deglaze with balsamico shortly before the end.
You can also freeze the Taler well - or eat cold. The fried tomatoes also taste great!
