Office de tourisme de Guebwiller - Alsace

Noodle dough stuffed with meat (Fleischschneke)

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Recette Fleischschneke - crédit photo OT Cernay

Ingredients: Noodle dough: 300 g of flour, 150 g of semolina, 6 eggs, 20 cl of water, 1 tablespoon of salt; 1.2kg of cooked meat, 1 onion, 1 clove of garlic, 30 g of butter, 1 egg, 50 g of bread (without its crust), 10 cl of milk, parsley, salt, pepper, 5 cl of oil, 75 cl of stock, 10 cl of dry white wine, 20 g of flour.

For 8 people

Preparation: 40 min, cooking time: 15 min, stand-off: 1h.

Prepare the noodle dough. Place the flour in a mixing bowl and add the semolina and the eggs. Dissolve the salt in the water and slowly add to the other ingredients in the bowl. Knead until smooth and elastic, roll it into a ball and leave it to stand one hour, covered by a cloth. Steep the bread in the milk, remove and squeeze excess moisture out. Chop up the onion, garlic and parsley and place them in the blender with the meat, egg, bread, salt and pepper. Whizz for a few seconds, but not too long. Roll out the dough into the shape of a rectangle about 3 mm thick. Spread the filling over it, and then roll the dough into a cylinder. Seal the edges with your fingers, using a little water. Cut into thick slices and cook in a frying pan with a little oil, over a medium heat, until the slices turn light brown, and then turn over and continue cooking. Once both sides are browned, pour in the stock and wine, which is thickened by adding the flour dissolved in a little stock. Leave to cook over a gentle heat for 10 min.

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