A colorful and creative recipe from CHEFS CULINAR chef Christoph Koscielniak, which combines the cuisines of the world and activates all taste buds!
Ingredients
For 10 servings (460g per serving):
- 200 g vegan mince mix
- 370 ml water
- 30 ml rapeseed oil
- 150 g mushrooms
- 150 g Shitake mushrooms
- 100 g peeled shallots
- 20 g peeled garlic
- 100 g peeled onions
- 500 g red pointed peppers
- 100 ml white wine
- 150g ajvar
- 500 ml vegetable stock
- 10 g smoked paprika powder
- 10 g curry powder
- 200g mini aubergines
- 50 g frisée lettuce
- 1 kg Stringoli (frozen)
- mild olive oil
- Sea salt flakes
preparation
- Prepare Greenforce minced meat mix according to instructions and refrigerate.
- Clean and finely chop the mushrooms and shiitake mushrooms. Finely chop the shallots and garlic and then sauté in hot sesame oil. Dry roast the sesame seeds.
- Mix the mushrooms and sesame seeds into the vegan minced meat mix and form into small dumplings. Place the mushroom dumplings on baking paper and bake in a preheated oven at 160 °C until golden brown.
- Sprinkle the peppers with sea salt flakes, grill and then remove the seeds and skin.
- Chop the peppers. Finely chop the onions and sauté in olive oil, deglaze with white wine and add ajvar and vegetable stock.
- Boil the stock briefly and season with smoked paprika powder and curry powder.
- Halve the mini eggplants and bake in the oven.
- Clean and pluck the frisée lettuce.
- Cook the stringoli in enough water and set aside.
- Toss the freshly cooked stringoli in the paprika stock, add the chopped peppers and arrange in a deep plate. Place the cooked mushroom dumplings on top and garnish with the pulled frisee and the grilled aubergines.
