*  Exported from  MasterCook  *
 
                       MAULTASCHEN (SWABIAN POCKETS)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----DOUGH-----
    2 3/4   c            Flour
    4                    Egg
                         Salt
                         -----FILLING-----
    1       tb           Butter
    6                    Bacon slice -- cut into cubes
    3                    Onion, med -- diced
      1/4   lb           Sausage, Italian sweet
    1                    Hard roll, without crust, an
      1/2   lb           Spinach -- cooked
      1/2   lb           Ground meat
    1       c            Farmer’s sausage -- diced
    3                    Egg
    3       tb           Parsley, fresh -- chopped
                         Salt -- to taste
                         Pepper, black -- to taste
                         Nutmeg -- grated
    1                    Egg
    3       tb           Milk, canned
                         Stock, beef
 
   Combine the flour, eggs, and salt in a bowl and mix to
   make a pasta dough.  Then add a little water and knead
   until it has a firm but elastic consistency.
   
   To make the filling, melt the butter in a skillet and
   fry the bacon with the onions until both are quite
   translucent.  Combine the bacon mixture with the
   sausage meat.
   
   Moisten the hard roll in water, press dry, and put
   through the meat grinder (better than the food mill or
   food processor), along with the bacon mixture, cooked
   spinach, ground meat or smoked farm sausage, leftover
   roast, etc.  Then fold in the eggs, parsley, and
   seasonings; mix together.  The filling should be very
   spicy indeed.
   
   On a board that has been sprinkled with flour, roll
   out the dough into rectangular sheets (about twice as
   wide as you want your 'Maultaschen' to be).  Take a
   tablespoon measure and put little dabs of filling at
   equally spaced 3-inch intervals all down the middle of
   one side of the sheet of dough.  Mix together the egg
   and canned milk and apply it to the spaces in between,
   the outer edge and the fold line.  Fold the plain half
   of the sheet of dough over to cover the filling, press
   down firmly on the spaces around the little packets of
   filling, and use a pastry wheel or knife to separate
   the packets into 3-inch square or diamond- shaped
   'Maultaschen'.  The process is similar to making
   ravioli. Cook thoroughly in beef stock or boiling
   salted water for about 10 to 15 minutes, dpeending
   upon the size of the 'Maultaschen'.  They'll bob up to
   the surface when they're done; remove them with a
   slotted spoon and allow to drain.
   
   Serving suggestions:
   
   Cut an onion or two into half-rings, fry in butter
   until golden brown amd empty the contents of the
   skillet over the 'Maultaschen' on the serving dish.
   Serve with slippery potato salad or a mixed green
   salad. Certainly if anyone were to insist that
   'Maultaschen' were the most delicious of all Swabian
   specialties, I[ÿrst Scharfenberg] would hardly be
   prepared to deny it.  In fact, as indicated earlier, I
   suspect that 'Maultaschen' would have very good
   chances in a four-way interna- tional competition with
   ravioli, won tons, and pirogi for the champion- ship
   of the Roughly Rectangular Pasta with Meat (plus
   Miscellaneous) Filling division.
   
   It has been said that 'Maultaschen' were originally
   invented in order to allow Swabians to keep eating
   meat during Lent by concealing it beneath the pasta
   shell and amidst the spinach filling from the eye of
   the parish priest (if not the omniscient Deity
   Himself).  The following recipe is typical but far
   from definitive, especially where the ingre- dients
   for the filling are concerned.  Feel free to use
   whatever you have on hand or whatever your fancy (or
   your conscience) dictates.
   
   From:  THE CUISINES OF GERMANY by Horst Scharfenberg
          Simon & Schuster/Poseidon Press, New York, 1989
          Posted by:  Karin Brewer, Fidonet COOKING Echo,
   7/92
  
 
 
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