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Maultaschen with leek and Gorgonzola sauce

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Ingredients for 2 servings:

  • 8 Maultaschen
  • 1 pack of Gorgonzola (200 g)
  • 250 ml cream
  • 2 stalk(s) leeks
  • 1 tbsp oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and cut the leek into thin rings or finely chopped. Place the wet Maultaschen in a small saucepan and sauté for about 5 minutes. Meanwhile, cut the Maultaschen into strips and fry them in the pan. Add the cream and the Gorgonzola pieces to the leek and simmer until the Gorgonzola has completely melted. Season with salt and pepper. When the Maultaschen are lightly browned and crispy, add the sauce to the pan and let it simmer briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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