Light Fleischnacka in Broth

📝 Ingredients

• 270 g plain flour (250 g for the dough, 20 g for the work surface)
• 3 eggs (2 for the dough, 1 for the filling)
• 3 tbsp cold water (for the dough)
• 450 g minced pork, 10% fat
• 1 brown onion (about 150 g)
• 20 g fresh flat-leaf parsley
• 1 pinch grated nutmeg
• 1 beef stock cube + 500 ml hot water
• 3 tbsp rapeseed oil (1 for the onion, 1 for cooking, 1 for the dressing)
• 1 lettuce
• 1 tbsp red wine vinegar + 1 tsp Dijon mustard (for the dressing)
• Salt, black pepper

🍴 Utensils

• Mixing bowl
• Rolling pin
• Large sauté pan with lid
• Large knife
• Pastry brush
• Salad spinner

📖 Steps

1. In a mixing bowl, combine 250 g of flour and a pinch of salt, make a well, crack in 2 eggs and add the cold water. Mix with a fork, gradually drawing the flour into the centre, then knead by hand for 5 min until you have a smooth, firm ball. Cover with cling film and leave to rest for 30 min.
2. Meanwhile, peel and very finely chop the onion. Sauté it over a low heat in 1 tbsp oil for 5 min until soft and translucent but not browned, then leave to cool slightly. Wash, dry and finely chop the parsley.
3. In a bowl, combine the minced pork, cooled onion, parsley, the remaining egg, nutmeg, ½ tsp salt and some pepper, working it with your hands or a fork until the filling is well combined.
4. Generously flour the work surface and roll out the dough into a rectangle of about 30 × 40 cm and 2 to 3 mm thick, turning it from time to time so it doesn't stick. Spread the filling in an even layer with a spatula, leaving a 2 cm border free along one of the long sides.
5. Brush this free strip with water. Roll the dough up tightly, starting from the filled long side, to form a long log, and press along the seam to seal it. Cut it with a large knife into 12 slices of 3 cm, sawing gently so as not to squash it: these are the 'snails'.
6. Heat 1 tbsp oil in the sauté pan over a medium-high heat. Brown the snails flat-side down, in two batches if necessary, for 2 to 3 min per side, until nicely coloured. Then return all the snails to the pan, packed tightly side by side.
7. Dissolve the stock cube in 500 ml hot water and pour it over the snails: it should come halfway up. Cover and simmer over a low heat for 20 min, turning them halfway through, then for 5 min uncovered, until the dough is tender, the filling cooked through and the broth reduced.
8. While they cook, wash and spin-dry the lettuce. In a salad bowl, whisk the mustard, vinegar, 1 tbsp oil, salt and pepper, then add the lettuce just before serving. Serve 3 snails per person, drizzled with broth, with the salad on the side.