Parmesan Muerte Dough with East Tyrolean Henkele and Wild Herbs

For the parmesan meringue dough, knead all the ingredients together to form a dough. Shape dough into a brick about 12 cm long and 5 cm wide, rest in the refrigerator. Cut cleaned mushrooms into slices, sauté briefly in olive oil with shallots and extinguish with balsamic vinegar. Slice the shortbread about 1/2 inch thick and place on a baking sheet. Sprinkle with the shallot strips and bake in the oven at 170 °C for about 14 minutes. Mix all ingredients for the salad dressing. Clean and rinse the wild herbs, then dry them.

To serve, place the parmesan pastry on a plate, arrange the marinated mushrooms, the henkele and the marinated ( with salad dressing )wild herbs on top. Sprinkle with chopped, roasted hazelnuts.

Drink: Zierfandler Mandel-Hoeh, Winery Stadlmann, Multifaceted White Wine

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

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