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Rolls of „Schüttelbrot“ and curd cheese with Speck, rocket and pine nuts

Rolls of „Schüttelbrot“ and curd cheese with Speck, rocket and pine nuts

A recipe by the Restaurant Vinumgarten

Ingredients
40 g grated "Schüttelbrot" (south tyrolean rye flatbread)
40 g flour
2 eggs
100 ml milk
100 g curd cheese
20 g speck
20 g rocket
10 g pinenuts
a dash of salt and pepper
Preparation
Mix the grated “Schüttelbrot”, flour, salt and pepper with the milk until dough and let it rest for 15 minutes.
Meanwhile you mix the curd cheese with the speck (which should be cutted into cubes) and add some seasoning.
Heat some oil in a pan and pour our Schüttelbrot-pastry evenly to cover the pan bottom. Roast the pastry on both sides and let the omlettes cool down. Now you can begin with filling of curd cheese and speck and roll everything in. Arrange the rolls on a plate and distribute rocket on top, sprinkle roasted pine nuts on it and arrange everything according to taste with olive oil and balsamic.
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