Light ricotta dumplings served on a chanterelle goulash spice up the classic Austrian dish and give it a fresh summer feel.
Ingredients 4 Portions
For the ricotta dumplings
For the goulash
To make the ricotta dumplings: Drain the ricotta off through a sieve, as this ensures the dumplings remain slightly firm. It's best to prepare the dumplings while the goulash is stewing. (See step 8)
To make the chanterelle goulash: Peel and roughly dice the onion and garlic. Remove the core from the bell pepper and roughly dice.
Next heat the oil in a pan. If the temperature is right, the diced onion will sweat until translucent. Then mix in the diced garlic and bell pepper. Sweat over a low heat for around 30 minutes.
Meanwhile, wash the chanterelles. Once washed, pat dry with a piece of paper towel as this will absorb the liquid from the mushrooms. Add the tomato puree and Kotányi Paprika to the bell pepper and onion mixture and fry 1 to 2 minutes, stirring constantly.
After 30 minutes, the tomato puree and Kotányi Paprika can be stirred into the bell pepper and onion. Fry for around 2 minutes while stirring thoroughly, then use 3 tbsp. of vinegar to deglaze the pan. Now add 1⁄4 l of water and whipping cream and bring to the boil for a few minutes.
Season the mixture with plenty of Kotányi Salt and Kotányi Pepper. Then blend into a smooth sauce. Pour the sauce through a fine sieve and bring back to the boil for a short time, as this will help achieve the right consistency.
Fry the chanterelles in a pan until golden brown. Meanwhile toss in a pat of butter to give the mushrooms a better flavor. Mix the chopped parsley and the chanterelles in with the cooked bell pepper sauce and season with a little Kotányi Salt to taste. Add a little more seasoning to taste.
To make the dumplings: Bring a large pan of salted water to the boil. Mix the ricotta with the egg, Parmesan, flour, Kotányi Salt and Kotányi Nutmeg to form a firm mixture. Shape large dumplings the size of a golf ball by hand.
Bring the dumplings to the boil in the salted water. Wait until they float to the surface of the pan and then steep for around 5 to 8 minutes.
Serve the dumplings with fresh parsley on top of the chanterelle goulash. Kotányi recommends serving a fresh green salad on the side.
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