- 4 person(s)
- 20 minutes
Fleischnakas
Si vous n’êtes pas alsacien, vous aurez peut-être du mal à prononcer ce nom… On l’appelle aussi escargot à la viande : une base de pâte à nouille que l’on vient garnir généralement de viande hachée, avec du bouillon.
- 4 person(s)
- 40 minutes
- 15 minutes
Our suggestion
Try a Pinot Noir with this dish! It will also go well with a Pinot Blanc or a Klevener, matters of taste!
Ingredients
- Noodle dough
- 300g flour
- 150 g of semolina
- 6 eggs
- 20 cl of water
- 1 tbsp salt
- 1.2 kg cooked meat
- 1 onion
- 1 clove of garlic
- 30g butter
- 1 egg
- 50 g of breadcrumbs,
- 10 cl of milk
- Parsley
- Salt pepper
- 5 cl of oil
- 75 cl of broth
- 10 cl of dry white wine
- 20g flour
Steps
- Prepare the noodle dough.
- Work the flour with the semolina and the eggs.
- Add the salt dissolved in the water.
- Knead the dough, form a ball then leave to rest for 1 hour under a cloth.
- Finely chop the onion, garlic and parsley.
- Pass to the blender with the remains of meat, the egg, the bread crumbs soaked in the milk, salt, pepper.
- Roll out the dough about 3mm to form a large rectangle.
- Spread the stuffing on it then roll it all up, seal the edges with a little water.
- Cut thick slices and brown both sides in oil. Then add the broth and the white wine.
- Bind with flour and cook for 10 minutes over low heat
Number of person(s) : 4
Preparation time : 40 minutes
Cooking time: 15 minutes
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