Friday, January 20, 2012


Now playing: Supertramp - Hide In Your Shell
via FoxyTunes

We are making Maultaschen again! Here is a reminder of past Maultaschen. In the link you will see a promise to ask Lucie to make a more traditional version. This is how Lucie's grandmother taught her to make the filled delights.

Make a basic semolina pasta dough. Let it rest. In the meantime....

Make the filling:

1 leek, finely chopped and sauteed, cooled
1 bunch green onions, finely chopped and sauteed, cooled
Fresh parsley, as much as desired, finely chopped and sauteed, cooled
1 pound spinach, chopped and sauteed, cooled
1/2 pound prosciutto, trimmed, chopped in 1/8 pieces
1 pound ground veal, ground very fine in a processor with a small handful of ice.
2, or 3 Eggs
2, or 3 pieces of white bread, soaked in water and then squeeze the water out.

Use these spices and salt and pepper for your taste. The one labeled Rauchsalz is a smoked salt.

Mix all this together as shown above, taste for seasoning.

On the completely rolled out dough, put the filling as shown. Using an egg wash, brush around the filling and the dough edges.

Hide that meaty filling with a top layer of dough.

Seal the edges by pressing lightly around edges. Cut around edges and then once again go around the edges to seal.

Here they are ready to go in boiling water for a few minutes.

Remove to a cooling rack to cool and dry out.


You can also make a big batch and freeze them for another day.


"Society is a masked ball, where every one hides his real character, and reveals it by hiding"

~ Ralph Waldo Emerson

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