John Myers
Maultaschen Carpaccio
The perfect maultaschen carpaccio recipe with a picture and simple step-by-step instructions.
- 1 packet Pasta dough
- 500 g Mixed minced meat
- 2 piece Egg
- 1 piece Rolls old, soaked in milk
- 100 g Spinach leaves
- 1 piece Onion
- 2 teaspoon Salt
- 1 pinch Pepper
- 1 piece Clove of garlic
- 400 g Arugula
- 1 piece Grana Padano Parmesan
- Balsamic cream
Maultaschen carpaccio
- Spread the pasta dough flat. Then chop up all the ingredients with the puree stick so that the farce can be spread evenly on the pasta dough. Then the dough is carefully rolled up and wrapped tightly in aluminum foil. Put this roll in gently simmering water for about 30 minutes, remove and chill for at least 5 hours. Then the Maultaschen roll is unpacked and cut into thin slices. Arrange the slices nicely on the plate and sprinkle with the washed rocket. Finally, grate the Grana Padano over it and decorate with balsamic cream.
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