John Myers
Maultaschen Spaetzle Casserole
The perfect maultaschen spaetzle casserole recipe with a picture and simple step-by-step instructions.
- 3 Swabian Maultaschen from BÜRGER
- 80 g Grand ‘MERE spaetzle
- 4 Egg whites
- Salt, pepper, oil
- Some butter to grease
- A dAsh of milk 1.5%
- 1 Scattered pasta cheese from Arla Finello
- First, bring the water to the boil for the spaetzle, then add the spaetzle and salt, put the lid on and cook on a low level for about 10 minutes. Now cut the Maultaschen, heat the pan, add a little oil and fry the Maultaschen. While the dumplings are frying and the spaetzle are cooking, grease the mold (do not use a large mold). Now whip 2 egg whites, then drain the finished spaetzle, and pour the egg whites over the Maultaschen, fry them. Now whip the remaining two egg whites, add the milk, season and mix with a fork. Then alternately put the Maultaschen and Spätzle in the mold, ideally in this order or in a similar order: Maultaschen – Spätzle – some egg white – Maultaschen – Spätzle – remaining egg white – Scattered cheese (amount as desired). I hope you like it! In any case, it’s one of my favorite recipes, especially because I improvised the first time I cooked it. Now I do it at least once a week (;
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