Schmälzte Maultaschen – Swabian specialty

Ingredients for 4 servings:

• 2 eggs
• 1 pinch of nutmeg
• 150 g bacon
• 150 g onion(s)
• 1 tbsp garlic, chopped
• 200 g spinach
• 1 tbsp marjoram, freshly chopped
• 1 sprig(s) of thyme
• 300 g minced meat
• 2 tbsp parsley
• 1 tsp rosemary
• 3 eggs
• 150 g durum wheat semolina
• 150 g flour
• semolina
• butter
• broth
• onion(s)

Instructions

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

Braised Maultaschen with bacon and spinach

For the pasta dough, mix the eggs, durum wheat semolina, and flour and set aside. Briefly fry the bacon and finely chopped onions in a pan with oil. Stir in the chopped garlic and spinach. Once the spinach has wilted, remove the pan from the heat. Finely chop the herbs and mix them with the spinach and bacon mixture in a bowl. Season with nutmeg, pepper, and salt and mix with the minced meat and one egg yolk. Put the mixture through a meat grinder to create a fine sausage meat. Then knead the sausage meat again well and, if necessary, thicken with semolina if it is too moist. Roll out the pasta dough into a long sheet. Whisk the second egg with a little water. Fill a piping bag with the sausage meat and spread it over the bottom half of the pasta dough. Press it down slightly with the back of a spoon and spread it out, leaving a free edge. Brush the top of the pasta dough with the beaten egg and then carefully roll the pasta dough up from bottom to top. Brush the dough with the egg occasionally. Cut the roll in half. Press the cut edges with the handle of a wooden spoon to ensure the sausage meat is evenly distributed, then cut the Maultaschen apart with a knife. Place the Maultaschen in a pot of boiling broth. Turn off the heat and let the Maultaschen cook for 3-4 minutes. Meanwhile, fry onion rings with butter in a pan. Push the translucent onions to the side of the pan and add the Maultaschen. Fry for about 2 minutes on each side. A potato and cucumber salad, for example, goes well with Maultaschen. Editor’s note: In the video for the show “Try Something New,” Viki mixes the ground beef with the spinach and egg mixture. This saves you having to grind the meat twice. Instead of frying the Maultaschen as in the recipe, Viki’s Maultaschen are served in chicken broth. Her tip: Cook the Maultaschen in regular cooking water instead of directly in the broth. This way, the broth won’t become lumpy and cloudy. Finally, Viki garnishes the Maultaschen in the broth with the melted onions and some chives.