Roll twist with forest mushrooms in red wine

sauce

Lana LukadinovićFilip FabijanovićDomagoj Pernar

Mentor teacher: Ivana Gorić

INGREDIANTS

Stuffing:Stuffing:

1 big onion

3 spoons of sunflower oil

20 dag of boletus

20 dag of champignons

10 dag of walnut

10 prunes

Wine sauce:Wine sauce:1 spoon of butter1 spoon of olive oil2 dcl of red wine2 dcl vegetable stock1 spoon of green peppers1 dcl of cream1 spoon of mustard2 spoons of chopped parsley

Others:Others:about 1 kg of potato dough

Ingredients:1,5 kg of potato750 g rough flour (app. half the amout of potatoes)0,5 dcl of oila pinch of salt2 eggs

Preparation:Boil the potatoes . When they’re cooked, peel the shell and mash them. You can use a regular potato masher. Add eggs, salt, oil and mix slowly for a short period of time until the mixture is homogeneous. You can add flour as needed. It is important to prepare the dough while the ingrediants are warm.

DISH PREPARATION1. Warm the butter and fry the green or white pepper. Add red wine and vegetable stock.

Add the mustard and the cream and boil it till the sauce reaches the desired consistency.

2. Slice the onion and fry it on the oil. Add boletus and champignons and simmer till the liquid evaporates.

3. Spice the stuffing with salt and pepper. Remove from heat and add prunes and walnut pieces. Let the stuffing cool down.

4. Roll out the potato dough on a floured board, stuff it with the cold stuffing and roll it like a strudel.

5. Cut the strudel into two finger wide pieces, bespread it with a scrambled egg and put it on the baking paper.

6. Fry the dough snails approx. 20 minutes at 180 degrees Celsius unit the are golden brown.

SERVING:

Serve it as a warm appetizer with a prepared dip or roasted meat like boar or venison.

translated by: Mirela Rimac Ešegovićtranslated by: Mirela Rimac Ešegovićtranslated by: Mirela Rimac Ešegovićtranslated by: Mirela Rimac Ešegović