Steamed Aubergine Zucchini Roulade with Porcini Mushroom Flour

2 aubergines 2 zucchini 20 g porcini mushroom flour 2 tablespoons roasted onions 3 sprigs parsley, chopped l 1 l water for steam cooker

Bread Dumpling Mix

4 bread rolls from previous day 2 eggs 100 ml milk, lukewarm 1 tablespoons chives, finely chopped ½ onion 20 g butter salt and pepper Clear-wrap and aluminum foil

Thinly slice bread rolls and pour warm milk over, then let soak for 10 minutes. Chop onions in fine cubes, sauté in butter and add to rolls, together with the remaining ingredients. Carefully knead together until dough is formed.

Slice zucchini and aubergines in thin slices, using the RÖSLE V-Slicer. Steam for approx. one minute until soft and can be formed into rolls.

With care arrange vegetable slices on clear-wrap, thinly spread the bread dumpling mix over it, and season with porcini mushroom flour. Next, sprinkle with parsley and roasted onions. Carefully roll up mix so that it is completely sealed in clear-wrap. In addi- tion, wrap in aluminum foil, tightly twisting the right and left end so that a roulade is being formed. Add one liter of water in Steamer and put in insert. Place roulade on it and leave it steam-cook for ca. 8 minutes. Take out of foil, let it rest for a short while, and then cut into slices.

Tipp: The roulade tastes great with salad, or as it is with soy sauce. Porcini mushroom flour is made from dried mushrooms, either crushed or powdered. You can also use other types of mushrooms.

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Rosle 91373 manual

91373 specifications

The Rosle 91373 is a premium stainless steel cooking tool that has garnered attention for its blend of modern design and high functionality. This versatile piece is a kitchen staple for both home cooks and professional chefs, offering a multitude of features designed to enhance the cooking experience.

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