| Prep Time | 90 min |
| Cook Time | 15 min |
| Passive Time | 30 min |
| Servings |
pers
|
Ingredients
For the dough
- 200 g of flour
- 100 g semolina
- 1/2 teaspoon salt
- 15 cl water
- 5 cl white wine
For the stuffing
- 1 kg meat (stew meat)
- 20 g buttery
- 1 big handle herbs (parsley, tarragon, thyme)
- 1 tranche sandwich bread soaked in milk
For cooking
- 5 cl olive oil
- 25 cl broth
- 1 glass white wine
- 1 leaf laurel
- 1 tablespoon of flour
Ingredients
For the dough
For the stuffing
For cooking
|
|
Instructions
Making the dough
- Pour the flour and semolina into a terrine. Dig a well into which to pour the beaten omelet eggs. Add the salt. Work in some of the flour. Add the water and wine mixture. Knead everything to obtain a smooth and firm dough.
- Let the dough rest for 30 minutes.
Preparation of the stuffing
- Préparer la farce. Émincer les oignons et les faire revenir dans le beurre. Hacher la viande, les oignons, les herbes et la mie de pain. Ajouter l’œuf. Assaisonner et bien mélanger.
- If the stuffing seems dry, add a cup or two of stew broth.
Dough filling
- Roll out the dough into a rectangle measuring approximately 30cm x 40cm.
- Spread the stuffing over the dough, roll it up and seal it with water along its entire length.
- Cut the roll into sections of 3 to 4 cm.
Cooking
- Chauffer l'huile dans une cocotte en fonte de préférence, faire dorer les portions de chaque côté. Ajouter le bouillon, le vin, la feuille de laurier et laisser cuire 10 minutes.
Presentation
- Arrange the sections with the more golden side on top and arrange around the rocket leaves
- Petting and Wine Agreements: We suggest our tradition tradition
