dough |
3 cups ap flour |
1 whole egg |
1 egg yolk (save the egg white in the potatoes and cheese filling later) |
1 teaspoon salt |
3/4 cup warm water (heated up, not directly from the tap) |
mushroom filling |
portobello mushrooms or smaller field mushrooms |
dried chili |
one clove of garlic |
1/6 cup tamari sauce |
1/8 cup of water (adjust to desired thickness) |
cream (adjust to desired thickness) |
fresh rosemary leaves |
heat up some olive oil in a pan and fry the garlic and the chili. when the garlic starts to soften, add the chopped mushrooms. sauté until the mushrooms get softer. add the water, cream and tamari and season with salt and pepper. spread some leaves of rosemary over the mushroom mixture and cook it for three minutes. |
cheese and potato filling |
4 - 5 boiled potatoes |
4 tb butter or olive oil |
1/4 milk |
1 egg white |
1/2 cup farmers’ cheese |
salt and pepper |
cilantro |
mash the potatoes with the egg white, some melted butter and milk. add the farmers cheese as noted or to your own taste. mix well and season with salt and pepper. lastly, add chopped cilantro. |
topping |
melted butter |
finely chopped and fried bacon |
finely chopped onions, fried very slowly in butter until brown |
sour cream |