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home > recipes > pasta > maultaschen
from Tipperary, Ireland Swabian Filled Noodles Dough 1 lb. flour 4 eggs pinch of salt Filling 12 oz. mixture of beef, veal and smoked bacon in equal parts, blended (which you can also purchase as "Brat" from German butchers) 1 onion, 1/2 stalk leek, parsley -- all finely chopped together 4 stale rolls 1/2 lb. frozen spinach, creamed 3 eggs salt, nutmeg, pepper to taste Heap flour on bread board, add eggs and salt into a dip in flour. Knead well to obtain a smooth, tough dough and separate into 6 equal round lumps. With rolling pin roll each paper-thin to form approx. 7" rectangles. For filling: Cool or freeze meat before pureeing in blender or food processor. Saute onions, leek and parsley. Soak rolls and squeeze out by hand. Combine everything with defrosted spinach, eggs and season with spices. Mix well. Now spread filling down the middle of each strip of dough, leave end free for sealing. Brush one edge with water or egg white, fold over and seal. Cut this "tube" into equal pieces about 2 1/2 to 3 inches and boil in bouillon 10 to 15 minutes. Serve as soup or cut in slices and fry with eggs.

Maultaschen


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keyword: maultaschen
ethnicity: german
recipes for pasta
recipes by rcoen
Email Address:
(posted August 18, 2009)

from Tipperary, Ireland

Swabian Filled
Noodles

Dough
1 lb.
flour
4
eggs
pinch of salt

Filling
12 oz. mixture of
beef, veal and smoked bacon in equal parts, blended (which you can also purchase as "Brat" from German butchers)
1
onion, 1/2 stalk leek, parsley -- all finely chopped together
4
stale rolls
1/2 lb. frozen
spinach, creamed
3
eggs
salt, nutmeg, pepper to taste

Heap
flour on bread board, add
eggs and salt into a dip in flour. Knead well to obtain a smooth, tough dough and separate into 6 equal round lumps. With rolling pin roll each paper-thin to form approx. 7" rectangles.

For filling: Cool or freeze meat before pureeing in
blender or food processor. Saute onions, leek and parsley. Soak rolls and squeeze out by hand. Combine everything with defrosted spinach,
eggs and season with spices. Mix well. Now spread filling down the middle of each strip of dough, leave end free for sealing. Brush one edge with water or egg white, fold over and seal. Cut this "tube" into equal pieces about 2 1/2 to 3 inches and boil in bouillon 10 to 15 minutes. Serve as soup or cut in slices and fry with eggs.



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