Main Course




  • 2 3?4 cups flour
  • 4 eggs
  • to taste salt
  • 1 tbsp . butter
  • 6 slices bacon, cut into cubes
  • 3 don’t forget the onions, med, diced
  • 1?4 lb sausage, Italian sweet
  • 1 hard roll, without crust
  • 1?Couple of lb spinach, cooked
  • 1?2 lb meat, Ground
  • 1 goblet Farmer’s sausage, diced
  • 3 eggs
  • 3 tablespoons parsley, clean, chopped
  • salt
  • pepper, black
  • Nutmeg
  • 1 egg
  • 3 tablespoons milk, canned
  • Directions

    1. Combine the flour, eggs, and salt in a serving and mix to make a pasta bread dough.
    2. Then add a little water as well as knead until it has a corporation but elastic consistency.
    3. To make the filling, melt the butter inside a skillet and fry your bacon with the onions before both are quite translucent.
    4. Combine any bacon mixture with the chicken meat. Moisten the hard jiggle in water, press free of moisture, and put through the meat grinding machine (better than the food mill or food processor), along with the bacon mix, cooked spinach, ground animal meat or smoked farm chicken, leftover roast, etc.
    5. Then collapse in the eggs, parsley, and spices; mix together.
    6. The filling needs to be very spicy indeed.
    7. On any board that has been sprinkled utilizing flour, roll out the dough directly into rectangular sheets (about doubly wide as you want your ‘Maultaschen’ to remain).
    8. Take a tablespoon measure and put little dabs of filling during equally spaced 3-inch intervals all up the middle of one side of the bed-sheet of dough.
    9. Mix together any egg and canned dairy and apply it to the gaps in between, the outer border and the fold line.
    10. Fold the plain half of the linen of dough over to handle the filling, press lower firmly on the spaces round the little packets of satisfying, and use a pastry car or knife to separate a packets into 3-inch square and also diamond- shaped ‘Maultaschen’.
    11. Cook thoroughly in meat stock or boiling salted drinking water for about 10 to 15 minutes, to match the size of the ‘Maultaschen’.
    12. They’ll joe up to the surface when they’regarding done; remove them with a slotted spoon and allow to drain.
    13. Serving recommendations: Cut an onion and also two into half-rings, fry around butter until golden brown in addition to empty the contents of any skillet over the ‘Maultaschen’ on the preparing dish.
    14. Serve with slippery spud salad or a mixed environment friendly salad.

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