 Spring Harvest from the European Union
Servings
4
servingsIngredients
15 G Dried black trumpet mushrooms
180 G Water, boiling
- Dumplings
140 G Swedish pancake mix
140 G Water
10 G Unsalted butter, melted
1/2 G Organic dried parsley
1 G Sea Salt
20 G Unsalted butter, cold
250 G Vegetable Pâté
75 G Water
1/2 G Organic Parsley
2 G Sea salt
50 G unsalted butter, cold, cubed
15 G Unsalted butter
400 G Nürnberger Bratwürste PGI (8 ea.)
125 G Organic green beans, 2-in. bias cut
250 G Esparrago de Navarra PGI, drained, 2-in. bias cut
100 G Organic peas, drained
1 G Sea salt
Directions
- Pick through the Italian dried black trumpet mushrooms for any debris. Place the mushrooms into a bowl. Add enough boiling water to cover the mushrooms. Cover the bowl and allow it to come to room temperature. Drain and reserve.
- For the dumplings: In a large bowl, place the Sewdish pancake mix, water, melted Irish butter, organic parsley from Greece, and Croatian sea salt. Stir until a thick stretchy batter is achieved. Transfer the batter to a piping bag with a round tip.
- Bring a pot of water to a boil. Cut ½-inch dumplings into the water from the piping bag. Boil the dumplings for 4 to 5 minutes. Drain. Transfer the dumplings to a large bowl. Add the cold Irish butter. Stir to coat the dumplings well.
- For the sauce: In a small saucepan, place the vegetable pâté from Romania, water, organic parsley from Greece, and Croatian sea salt. Cook over low heat, whisking until smooth.
- Whisk in the cold, cubed Irish butter in stages until it is incorporated and the sauce thickens. Reserve and keep warm.
- Heat the Irish butter in a sauté pan over medium-high heat. Add the Nürnberger bratwürste PGI and sauté until slightly golden. Drain on paper towels. Slice each bratwürste on a diagonal into 5 slices.
- In the same pan, reheat the reserved, rehydrated mushrooms until softened and hot.
- To plate: Spoon dollops of sauce onto the plate in a random pattern. Scatter 9 slices of bratwürste and 9 dumplings on the plate. Scatter pieces of mushrooms, organic green beans from Poland, Esparrago de Navarra PGI, and 2 tablespoons of organic French peas.
- Finish the plate with a sprinkle of Croatian sea salt.
