1. Roll twist with forest mushrooms in red wine sauce Lana Lukadinović Filip Fabijanović Domagoj Pernar Mentor teacher: Ivana Gorić

2. INGREDIANTS Stuffing: 1 big onion 3 spoons of sunflower oil 20 dag of boletus 20 dag of champignons 10 dag of walnut 10 prunes

3. Wine sauce: 1 spoon of butter 1 spoon of olive oil 2 dcl of red wine 2 dcl vegetable stock 1 spoon of green peppers 1 dcl of cream 1 spoon of mustard 2 spoons of chopped parsley

4. Others: about 1 kg of potato dough Ingredients: 1,5 kg of potato 750 g rough flour (app. half the amout of potatoes) 0,5 dcl of oil a pinch of salt 2 eggs Preparation: Boil the potatoes. When they’re cooked, peel the shell and mash them. You can use a regular potato masher. Add eggs, salt, oil and mix slowly for a short period of time until the mixture is homogeneous. You can add flour as needed. It is important to prepare the dough while the ingrediants are warm.

5. DISH PREPARATION 1. Warm the butter and fry the green or white pepper. Add red wine and vegetable stock. Add the mustard and the cream and boil it till the sauce reaches the desired consistency. 2. Slice the onion and fry it on the oil. Add boletus and champignons and simmer till the liquid evaporates.

6. 3. Spice the stuffing with salt and pepper. Remove from heat and add prunes and walnut pieces. Let the stuffing cool down. 4. Roll out the potato dough on a floured board, stuff it with the cold stuffing and roll it like a strudel.

7. 5. Cut the strudel into two finger wide pieces, bespread it with a scrambled egg and put it on the baking paper. 6. Fry the dough snails approx. 20 minutes at 180 degrees Celsius unit the are golden brown.

8. SERVING: Serve it as a warm appetizer with a prepared dip or roasted meat like boar or venison. translated by: Mirela Rimac Ešegović