Alpine Cuisine by Naumann & Göbel Verlag

Author:Naumann & Göbel Verlag
Language: eng
Format: epub
Publisher: © Naumann & Göbel Verlagsgesellschaft mbH
Published: 2015-03-19T00:00:00+00:00

3 Pour in the bouillon and simmer for around 10 minutes at a low heat until the liquid has almost evaporated. Then stir in the traditional soured cream to produce a creamy sauce. Roast the pine kernels in a second frying pan without fat.

4 Cook the gnocchi in boiling salted water for approx. 4 minutes, then remove with a slotted spoon, drain and arrange on individual plates. Cover with the sauce and serve sprinkled with Parmesan and pine kernels.

Polenta

with anchovies

Preparation time: approx. 25 minutes (plus cooking and baking time)

Per serving approx. 515 kcal/2163 kJ

17 g P, 29 g F, 46 g CH

Serves 4

salt

250 g maize semolina

10 anchovies in oil

100 g butter

80 g freshly grated Parmesan

grease for the ovenproof dish

1 Bring 1 l salted water to the boil in a large pan and gradually add the maize semolina. Cook for around 40 minutes until the polenta is cooked and separates easily from the base of the pan.

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