Maultaschen pan with Bresso

Ingredients for 4 servings:

• 250 g Maultasche(n), organic
• ½ liter chicken stock
• 5 vine tomatoes, chopped
• 300 g mushrooms, brown, sliced
• 1 bunch of spring onions, cut into pieces
• 1 red bell pepper, diced
• 1 tbsp oil of your choice, e.g. rapeseed oil
• 1 tsp sautéed thyme
• 1 tsp spice mix (Berbere – Berber spice) or paprika and curry powder
• chili flakes
• Café de Paris (spice)
• 1 tsp chili flakes
• 1 tbsp tarragon
• 1 tsp black pepper from the mill
• 100 g cream cheese (Bresso), variety according to taste
• 2 tbsp, heaped parsley, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Cook the Maultaschen in the chicken stock for 3 minutes according to the instructions. Then cut the Maultaschen into strips. Heat 1 tablespoon of oil in a large pan and fry the diced bell pepper and sliced ​​mushrooms along with the Maultaschen strips. Sprinkle with freshly ground black pepper, Berber spice, Café de Paris, and chili flakes to taste. Stir well. Finally, add the chopped spring onions and the diced tomato. Cover and cook for a maximum of 10 minutes. Now add 100g of Bresso, stir in, and heat briefly. Add the chopped fresh parsley and serve immediately. We also think it tastes great with Gorgonzola. In the photo, the cheese hasn’t been stirred in yet.