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Katie Moden
Sauerkraut lasagna with pancetta
Also try this delicious Sauerkraut lasagna with pancetta
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grease the baking dish with 15 grams of the butter.
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Put half of the potato slices in roof tiles and sprinkle with salt and pepper.
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Divide half of the sauerkraut and add two juniper berries and a bay leaf.
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Divide half of the slices of bacon over the sauerkraut and continue with the rest of the ingredients in the same way.
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Finish with the slices of bacon. Mix the wine and the cream and pour it over the dish.
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Divide a tablespoon of butter into flakes and cover with aluminum foil.
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Prick a few holes in the foil to allow the moisture to evaporate slightly.
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Bake the dish in about 30 minutes until done and then remove the foil. Bake for another 10 minutes until the bacon is crispy.
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Nutrition
635Calories
Sodium0% DV0g
Fat77% DV50g
Protein26% DV13g
Carbs9% DV27g
Fiber0% DV0g
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