Swabian pockets (maultaschen)
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Swabian pockets (maultaschen)
Last updated 6/12/2012 1:25:39 AM. Recipe ID 59692. Report a problem with this recipe.
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      Title: Swabian pockets (maultaschen)
 Categories: Breads, German
      Yield: 4 Servings
  2 3/4 c  Flour
      4    Eggs
      1 tb Butter
      6    Strips medium-lean bacon,
           -cut into cubes
      3 md Onions, diced
    1/4 lb Fresh sausage meat (from
           -sweet Italian sausage
      1    Hard roll, without crust,
           -and best when stale
    1/2 lb Cooked spinach
    1/2 lb Ground meat or lightly
           -smoked farm sausage
      1 c  (bauernbratwurst) or
           -leftover roast, stew meat,
      3    Eggs
      3 tb To 4 tb chopped fresh
           Salt and freshly ground
           -black pepper
           Grated nutmeg
      1    Egg
      3 tb Canned milk
  Certainly if anyone were to insist that 'Maultaschen' were the most
  delicious of all Swabian specialties, I[=Horst Scharfenberg] would
  hardly be prepared to deny it. In fact, as indicated earlier, I
  suspect that 'Maultaschen' would have very good chances in a four-way
  international competition with ravioli, won tons, and pirogi for the
  championship of the Roughly Rectangular Pasta with Meat (plus
  Miscellaneous) Filling division. It has been said that 'Maultaschen'
  were originally invented in order to allow Swabians to keep eating
  meat during Lent by concealing it beneath the pasta shell and amidst
  the spinach filling from the eye of the parish priest (if not the
  omniscient Deity Himself). The following recipe is typical but far
  from definitive, especially where the ingredients for the filling are
  concerned. Feel free to use whatever you have on hand or whatever
  your fancy (or your conscience) dictates. Dough: enough beef stock or
  salted water to cook the 'Maultaschen' Combine the flour, eggs, and
  salt in a bowl and mix to make a pasta dough. Then add a little water
  and knead until it has a firm but elastic consistency. To make the
  filling, melt the butter in a skillet and fry the bacon with the
  onions until both are quite translucent.  Combine the bacon mixture
  with the sausage meat. Moisten the hard roll in water, press dry, and
  put through the meat grinder (better than the food mill or food
  processor), along with the bacon mixture, cooked spinach, ground meat
  or smoked farm sausage, leftover roast, etc. Then fold in the eggs,
  parsley, and seasonings; mix together. The filling should be very
  spicy indeed. On a board that has been sprinkled with flour, roll out
  the dough into rectangular sheets (about twice as wide as you want
  your 'Maultaschen' to be). Take a tablespoon measure and put little
  dabs of filling at equally spaced 3-inch intervals all down the
  middle of one side of the sheet of dough. Mix together the egg and
  canned milk and apply it to the spaces in between, the outer edge and
  the fold line. Fold the plain half of the sheet of dough over to
  cover the filling, press down firmly on the spaces around the little
  packets of filling, and use a pastry wheel or knife to separate the
  packets into 3-inch square or diamond-shaped 'Maultaschen'. The
  process is similar to making ravioli. Cook thoroughly in beef stock
  or boiling salted water for about 10 to 15 minutes, dpeending upon
  the size of the 'Maultaschen'. They'll bob up to the surface when
  they're done; remove them with a slotted spoon and allow to drain.
  Serving suggestions: Cut an onion or two into half-rings, fry in
  butter until golden brown amd empty the contents of the skillet over
  the 'Maultaschen' on the serving dish. Serve with slippery potato
  salad or a mixed green salad. Swabian Won Ton Soup: Serve a couple of
  'Maultaschen' in a bowl of hearty beef broths; garnish liberally with
  finely chopped onion. Swabian Fried Won Tons: Allow the boiled
  'Maultaschen' to cool, then cut into strips. Saute in a skillet until
  crisp on the outside. Serve with potato salad. Maultaschen Croque
  Monsieur: Arrange several portions in an ovenproof casserole, cover
  with boiled ham and a couple of slices lof cheese, and heat in the
  oven until the cheese reaches the desired consistency.  Serve with
  green salad. From: THE CUISINES OF GERMANY by Horst Scharfenberg,
  Simon & Schuster/Poseidon Press, New York. 1989 Posted 

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Recipe ID 59692 (Apr 03, 2005)

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