Königsberger klopse
Pizza with black pudding
- 600 GRAM MINCED BEEF
- 2 ONIONS, chopped
- 1 LEMON, juice and rind
- PINCH OF NUTMEG
- 3 EGGS
- 1 TBSP BREADCRUMBS
- 1 TBSP FLOUR
- 1 TBSP BUTTER
- 1 CUP WHITE WINE
- 1 TBSP CAPERS
- 400 GRAM FLOUR
- 1 TSP YEAST
- 6 TBSP TOMATO SAUCE
- 1 ONION, sliced
- 200 GRAM BLACK PUDDING, sliced
- 100 GRAM BACON, sliced
- 2 BOLLS MOZZARELLA, sliced
- 1 APPLE, peeled, cored and sliced
- 50 GRAM WALNUTS, chopped
Stir fry the onions for 5 minutes. Mix the minced beef with the onions, the breadcrumbs, the lemon rind, 1 egg, the nutmeg and pepper and salt to taste and make 12 medium size balls out of this mixture. Melt the butter with the flour. Simmer for 3 minutes while stirring. Add the wine and the lemon juice, stir. Put the meatballs in this sauce, put a lid on the pan and simmer for 20 minutes. Arrange the balls on a plate. Split the remaining eggs and add the egg yolks to the sauce. Heat very slowly while stirring until the sauce thickens. Add the capers and pour the sauce over the meatballs.
Konigsberg used to be an important town in East-Prussia, Germany, but in 1945 this part of the country was taken by Germany and the town Königsberg became Kaliningrad. So basically it is now a Russian recipe with a German background.
Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Distribute the tomato sauce over the dough circles, followed by the onion, the black pudding, the bacon and the apple. Top off with mozzarella and walnuts. Bake the pizzas 15 minutes at 220 degrees Celsius.
This is not a very usual topping for a pizza but really delicious. Inspired by John Lanzafame's "Pizza Modo Mio".
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