Recipes with crispbread

Dr Karg proudly presents Sarah Wiener, Armin Rossmeier and Wolfgang Link – three celebrity chefs create magical dishes with our crispbread. Just give it a try and enjoy the taste!

Crunchy lasagna with tomato cream

Ingredients for 4 persons
  • 12 slices of Cheese & Pumpkin Seed crispbread
  • 480 g ground beef
  • 3 table spoons olive oil
  • each 60 g of diced carrots, celery and onions
  • ¼ l tomato juice
  • 3 table spoons tomato purée
  • 4 cl Sangrita
  • ½ tea spoon grounded thyme
  • 8 slices Bergkäse
  • Garlic flavored salz, pepper

Crunchy lasagna with tomato cream by Armin Rossmeier

    For the tomato cream:
  • 1 yolk
  • 1/8 l tomato juice
  • 2 cl Gin
  • 2 table spoons ketchup
  • 1 table spoon olive oil
  • 2 pinches Chili flakes
  • Purée of a vanilla bean

Preparation

  • Roast gently the diced vegetables and onions in heated oil, add ground beef and continue roasting. Add tomato purée, tomato juice, Sangrita and grounded thyme – stir thoroughly. Simmer until everything is ultra creamy, add garlic flavored salt, pepper and season to taste.
  • Spread crispbread slices on a baking tray, spread some of the sauce above, put one slice of cheese on it. Before putting a further layer of crispbread on the tray: thoroughly wet the bread with cold water. Then spread again some sauce and cheese on the second crispbread layer. Cover everything with the remaining moistend crispbread.
  • Mix yolk with tomato juice, oil, ketchup and gin using the double-boiler method until it’s fluffy. Add chili flakes, purée of a vanilla bean and maybe a pinch of salt and season to taste.
  • Active time approximately 20 minutes (Bake for about 15 minutes). Buon appetito!

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