Zubereitung
75 Minuten
Zutaten
4 Portionen
200
g
hard white bread, finely diced
150
ml
warm milk
1
red onion(s)
15
g
butter
200
g
baby spinach
1
package(s)
Petrella Herbs (125 g)
2
egg(s)
160
g
wheat flour
some
salt and pepper
300
g
small, brown champignons
2
tbsp
rapeseed oil
1
package(s)
Petrella Chives (125 g)
100
ml
vegetable broth
So wird's gemacht:
- Mix dried bread cubes and milk in a bowl and let it rest for about 15 minutes.
- In the meantime, peel and dice the onion(s), then sauté in butter in the pan until translucent. Wash, clean, and chop the spinach very finely.
- Add Petrella herbs, sautéed onion, chopped spinach, eggs, and flour to the bread and knead with your hands. Then season with salt and pepper and roll small dumplings from the mixture with damp fingers.
- Bring a very large pot of salted water to a gentle boil, add the dumplings, and let them cook on medium heat for about 15-18 minutes.
- Clean the mushrooms, slice them, and cut them in half.
- Heat oil in a pan and sauté the mushrooms. Add Petrella chives, stir in vegetable broth, and season to taste.
- Distribute the dumplings onto plates and serve with the mushroom cream sauce.
Unsere Produkte
Entdecke unsere Petrella Frische-Vielfalt
Entdecke die wahre Frische in jeder unserer Petrella Sorten. Egal ob milch- oder pflanzenbasiert,
bei uns werden täglich frische Zutaten aus der Natur wie frischer Schnittlauch oder frische Paprika verarbeitet und in unseren leckeren Petrella gerührt.
