Krone of summer beech served with ravioli filled with spinach & amp; Danish goat cheese, artichokes, spring onion and red onion wild game

Ingredients for Krone of summer beech served with ravioli filled with spinach & amp; Danish goat cheese, artichokes, spring onion and red onion wild game

Instructions for Krone of summer beech served with ravioli filled with spinach & amp; Danish goat cheese, artichokes, spring onion and red onion wild game

To prepare the Krone of summer beech served with ravioli filled with spinach & amp; Danish goat cheese, artichokes, spring onion and red onion wild game recipe, please follow these instructions:

ravioli:
Lay the flour in a bowl on the kitchen table and make a recess in the middle. Turn the eggs and egg yolks out into the groin one at a time and whip them a little with a fork for 1-2 minutes. Bring some of the flour into the egg yolks and knead it gradually. The premix for the egg mixture is no longer liquid. Now use both hands and knead all the flour together with the eggs. Preheat the knead until the dough is smooth and moist, but fairly firm. Push a finger into the dough to check if the texture is correct. If there is no dough on the finger, the dough is done. Add a little more flour if it is too moist. Add a little milk if it is too dry. Form the dough like a ball, resemble it in film and on a refrigerator for 1½ hours.

The dough is now taken out of the refrigerator and rolled on a pasta machine to the minimum setting. Cut into square or round pieces approx. 10 cm. The pieces are brushed with a little egg and a little spinach, goat cheese and salt and pepper are put in the middle of half the pasta plates, the rest of the pasta plates are laid on top of the lid. Closer by pressing a fork around the edge.

Wild clouds: The herbs are browned in a saucepan, add balsamic vinegar and boil it so it is almost gone, then add the red wine to boil until it is almost gone, leaving the herbs away, as they can easily give a little bitter taste if they boil Too much with, add wildly the phone and cook it a little back to the correct consistency. Add if necessary. A little brown ferin if you want it a bit sweeter. In the end you can whip some butter in the glacier for a more round and full flavor.


Bring the meat off, salt and pepper on top of 180 degrees for about 15 minutes, take out and pull a tight spot for approx. 12 min. Artichokes are cooked in the form of vinegar, oil, coriander seeds and water until they are covered, cooked to tender, the heart is cut in 1/6. The 2 kinds of onions are cut and cut into pieces of approx. 3 cm steam to tender.