Turkey-spelled Maultaschen Low in Histamine

Turn the turkey breast through the meat grinder (better: at the turkey farmers, where the turkey mince is fetched, let it spin at the same time)

Finely chop the spinach and parsley, cut the chives into thin rings, then mix everything together

2 Beat the eggs, then knead them together with minced turkey, roast turkey meat and herbs and season very strongly with 1 tablespoon of salt, 2 teaspoons of white pepper and freshly grated nutmeg

Bring 3 liters of vegetable stock to a boil in a large saucepan

Roll out pasta plates, then cover an approx. 20 cm wide ribbon of pasta with a thumb-thick and approx. 5 cm wide strip of meat farce (see picture)

Place part of the pasta strip over the meat farce, then brush the rest of the plate with whisked egg (use the 3rd egg for this)

Close the farce package, press down on the edge with your fingers and distribute the meat dough evenly on the outside.

Then cut 6 pieces out of it with a sharp knife. To do this, I first split the strand in the middle and these two parts can now easily be divided into thirds. Do not worry, the meat farce does not run out, but the dough relaxes in the boiling water and then encloses the Maultasche!

Put the Maultaschen in the boiling vegetable stock for about 10 minutes

Take mouthfuls from the stock with a slotted spoon and serve with endive salad together with the peeled onion, a briefly drawn sauce and potato salad (see separate recipe for Swabian potato salad in the low-histamine version)

For the quick sauce: Cut 1 onion into strips, which are fried in a small pan with little fat until crispy, put the onions on a paper towel and lightly salt. Then heat some paprika pulp in the frying fat, deglaze with a little vegetable stock (in which the Maultaschen are cooked), season and thicken with a little cornstarch