Page 60 - Signavio-Cookbook-2018-en

[SEBASTIAN F] “Herrgottbescheißerle”_B
Letzter Autor: Charlott Natho
Gedruckt von: Charlott Natho
SWABIAN MEETS 20 minutes dough on a lightly Final square should be approx.
5x5cm, but size and shape is
a matter of preference
Roll out the pasta
floured surface at
approx. 3mm
thickness and cut
out in rectangles
MEDITERRANEAN: Hungry for Knead flour, salt, Soak stale bread 2 minutes Squeeze out the spinach, sausage meat, minced rectangle and press Bring the stock Maultaschen float
to the surface
Share out 1-2 tbsp
Mix together onion pieces,
water, vinegar
of filling per dough
to a boil and
and oil to a
piece, fold a
meat, eggs, bread, parsley and
cook the
in water
shiny, supple
bread
chives, salt and pepper for the
Maultaschen
dough and let it
filling
down the sides
“HERRGOTTS- “Herrgottsbescheißerle” fresh spinach? Yes hot, salty water Take out the spinach and You can use a
rest
fork for pressing
down the edges
Wash spinach
Finely chop
Are you using
and blanch in
spinach
onions
BESCHEISSERLE” No 3 minutes
WITH TOMATOES, Maultaschen to Until the water from
Cut the
around 1cm
tomatoes reduced
thickness slices
OLIVES & FETA Maultaschen onions and garlic Put the Maultaschen Season with salt 5 minutes crumble over the Enjoy your meal!
Finely chop
into the pan and fry
Cube feta and
Take out the
and pepper and
slices with the filling-
cloves and fry in
add tomatoes to
side down until they
dish
chili oil until
the onions
are slightly brown
onions go clear
Tip:
remove stones
You can now freeze the
from and slice
Maultaschen for later if desired Cube tomatoes, High heat
olives
(put the warm Maultaschen
directly in the freezer!)
SEBASTIAN
FRIEDRICH
Product
Designer
September 2012
German
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