Swabian plate

Ingredients for 3 servings:

• 600 g pork fillet(s)
• 250 g Schupfnudeln (Bubenspitzle)
• 250 g spaetzle, hand-grated
• 6 Maultasche(s) , (soup Maultaschen)
• 300 g gravy
• 50 g chanterelles, cleaned
• 3 shots of cream
• 1 dash of oil, for frying
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Swabian national menu

Preparation: Prepare the Schupfnudeln (dumplings), Spätzle (spaetzle), gravy, and soup Maultaschen (ravioli). Cut the pork fillet into medallions and brush lightly with oil. Sear the fillet, season with salt, pepper, and paprika, and place in a preheated oven at 120°C (248°F) to cook slowly. At the same time, fry the Bubenspitzle (yolk-filled noodles), warm the Maultaschen (ravioli) and Spätzle (spaetzle) in hot water. Sauté the chanterelle mushrooms with a little butter, deglaze with the sauce, and season with cream. Arrange the side dishes attractively on a warm plate. Add the fillet medallions and pour over the cream sauce. A sprig of parsley is a must. Schupfnudeln (dumplings), Suppe Maultaschen (ravioli), and Spätzle (ravioli) can be purchased from non-Swabians at the supermarket. For recipes, see the CK database.