Veal Dumplings with Boletus in Saffron Cream and …

A delicious mushroom dish for any occasion!

Peel the onions and cut into fine cubes. Parsley clean, pluck, cut into small pieces. Remove seeds from peppers, clean and cut into small cubes.

Rub mushrooms well with kitchen paper and cut into quarters. Peel tomatoes, remove seeds, cut into fillets. Cut cress into small pieces. Cook pasta in light salted water with a few drops of oil until al dente, drain. Mix veal sausage meat with parsley, whipped cream, paprika and season with salt and bell pepper. Heat vegetable soup.

Sauté onions in hot clarified butter until translucent, sprinkle with flour, pour in cold milk, stir until smooth and add whipped cream. Season with salt and pepper, add saffron to the sauce.

Use a teaspoon to cut small dumplings from the sausage meat mixture and cook them in the vegetable soup for three to four minutes. Tomato fillets in the clear soup with hot pull. Fry mushrooms in hot rapeseed oil. Add pasta, toss and season with salt and pepper.

Serve:

Arrange noodles with boletus as a bed on flat plate, place dumplings on top, cover with saffron cream, place tomato fillets on top and sprinkle with cress.

712 Kcal – 44 g fat – 34 g egg white – 45 g carbohydrates – 3, 5 Be (bread units) : O title : Veal dumplings with boletus in saffron cream and : > ribbon noodles.

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