Dijon Lentils with Farmer’s Blunzn and Edible Curd Napkin Dumplings

Soak lentils in sufficient water for one night. Briefly steam bacon, shallots and vegetable cubes with butter in a saucepan until soft.

Add the Dijon mustard and steam repeatedly for 2 min. Then extinguish with vinegar and add chicken stock. Add spices and thyme, simmer on low heat for about 20 min. Add cream and cook for 10 minutes until reduced.

For the dumplings: put toast cubes in a large enough bowl, add curd cheese and mix carefully. Stir egg yolk and milk, pour into the toast-curd mixture and pull briefly, season with salt, pepper and nutmeg (freshly grated). Whip egg whites to egg whites and mix gently. Wrap the mixture in transparent and aluminum foil and cook in boiling water for about 20 minutes.

Dumplings then briefly quench in iced water.

While making the dumplings, drain the lentils and cook in boiling hot salted water until al dente. Then drain and rinse with cold water. Add lentils to the sauce form and season repeatedly with vinegar, salt and pepper from the mill.

Cut the dumplings and blunzn into slices, flour them a little and fry them in butter until golden brown.

Arrange the Blunzn and dumplings on the lentils and serve garnished with herbs.

Drink: Primus Pannonikus, Andrelhof winery, light white wine

Our tip: Use bacon with a fine, smoky note!

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