Springgreen Kornspitz
with wild garlic
INGREDIENTS (for 2 KORNSPITZ)
| 30 g | mozzarella |
| 10 g | sheep´s cheese |
| 30 g | red pepper |
| 20 g | cucumber |
| 10 g | wild garlic |
| 5 g | shallots |
| 10 g | soured cream |
| salt, pepper |
NUTRITIONAL VALUES (PER KORNSPITZ)
| app. 299,9/1.259 | Energy kcal/kj |
| app. 9,9 | Fat (g) |
| app. 5,5 | thereof saturated fatty acids (g) |
| app. 32,4 | Carbohydrates (g) |
| app. 2,3 | thereof sugar (g) |
| app. 6,0 | Dietary fibres (g) |
| app. 16,9 | Proteins (g) |
| app. 2,2 | Salt (g) |
BREAD UNITS (BU)
| ca. 2,7 BU (1 bread unit corresponds to 12 g carbohydrates) |
In March, the first signs of spring fever are appearing along with the first wild garlic. We have come up with a Kornspitz snack to use it. It’s best to gather it yourself - it can be found in shady, moist lowland and deciduous forests that are rich in humus, in meadows, under bushes and near streams. But be careful - don’t confuse it with poisonous lilies of the valley and meadow saffron.
The snack is light and wholesome. It is quick and easy to prepare. The only equipment needed is a chopping board, knife and stick blender, together with the ingredients listed above.
Preparation:
Cut the mozzarella into slices or cubes. Do likewise with the sheep’s cheese. For the wild garlic and cucumber marinade, cut your cucumber lengthways into two halves. Using a spoon, scrape out the soft inside of the cucumber. Cut one half up roughly and the other into small cubes. Chop the wild garlic finely with a sharp knife. Now, puree the coarsely chopped part of the cucumber with the stick blender and then mix in the wild garlic. If you want, you can add a bit of soured cream to it at this point. Do the same with the pepper. Halve the pepper, deseed and roughly chop one half. Chop the rest into small cubes. Cut the shallots finely as well. Now mix the roughly chopped pepper and shallots until you have a fine puree. Add a touch more soured cream to taste. Then add the cubes to the sauce, season lightly with salt and pepper, finished. Lastly, cover the Kornspitz with sheep’s cheese and mozzarella and coat with the sauce. The “Spring Green” Wild Garlic Kornspitz is now ready. Bon appétit.