Pasta Sweet of Blunzen on Apples with Glazed Pointed Cabbage And

Knead the eggs, flour, salt, a little nutmeg and oil into a smooth pasta dough, leave to cool for an hour and then roll out thinly.

For the filling, finely dice the chicken meat, season with salt and blend finely with the whipped cream in a hand mixer. Mix this amount with the grated apple, 1/2 tsp grated orange peel and chopped marjoram leaves. Spread the farce on four pasta sheets, each the size of a palm (leaving a 2 cm border all around), top with a thick slice of blunzen. Cover everything with pasta dough, pressing the sides firmly until smooth. Cook the four pasta candy for 8 min in a water bath, so do not make it at all.

For the pointed cabbage, finely dice shallots and sauté in a large frying pan with butter and a tiny bit of oil until translucent. Later add cubes of carrot and celery and cook for two minutes. Add the pointed cabbage cut into thin strips and cook for a few minutes.

Bring the veal jus to a boil and thicken with the turnip greens. Season to taste with salt and freshly ground pepper. Cook the apples cut into slices for one minute.

Serve: In the center of each plate three, four apple slices form, on top three tablespoons of pointed cabbage. Cover everything with the pasta candy. Cover with fine strips of the sauce.

Drink: Mario Kalweit recommends a Dornfelder from the Theo Minges winery in the Palatinate.

Beetroot jus

Our tip: Fresh

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