Maultaschen

Without a doubt one of the most popular Swabian dishes! Maultaschen can be simply filled with spinach or standard meat and served as an everyday meal, but can also be part of a gourmet entrée if stuffed with specialty fillings and served with a fine glass of wine.

Dough:

• 2 eggs
• 7 ounce flour
• salt
• 1 tablespoon of cold water

Knead the ingredients until smooth, add water if necessary to make a stiff but malleable dough. Let it rest.

Filling:

• 2,7 pounds broccoli
• 7 ounce grated cheese
• 1 grated onion
• nutmeg
• salt
• pepper
• bread crumbs

Wash the broccoli well, cut off tough ends of stalks, cut into small pieces, cook and drain. Mix with cheese and seasoning. If the mixture is too moist, add some bread crumbs. Roll out the dough to a thin rectangle. Cover the dough with a thin layer of the filling. Cut through the middle and roll up both sides starting from the side of the cut. Moisten the edges with water to seal. Press on rolls with a wooden spoon to make separate pockets, press well to seal the edges, then cut them with a knife. Poach in gently boiling salted water for approximately 10 minutes. Serve in clear soup, or with melted butter or fried onions. Naturally you can take any other vegetable instead (leek or spinach, but do not take any vegetable which contains too much moisture: e.g. tomatoes).

Source: GNTO