This recipe comes to us from Karl Schempf, head chef at the Klosterschmiede restaurant in Maulbronn.
Makes 10 portions
1 kilo pasta dough
6 day-old bread rolls
a little milk
½ kilo spinach (frozen - defrost first)
300 g minced pork and beef
100 - 150g diced bacon
1 finely diced leek
1 bunch of parsley
salt and pepper
stock or bouillon
Cut the bread into large dice, soften in milk and squeeze out all the liquid.
Fry the leek, sliced onions and diced bacon in butter. Add the chopped parsley, put a lid on the pan and let everything steam briefly.
Mix the defrosted spinach with the mince, leek and onion mixture, bread and eggs. Season to taste with salt, pepper and ground nutmeg.
Roll out the pasta dough, cut it into squares (max.10cm) or small rectangles, spread the edges with egg white, and put a spoonful of the meat mixture in the centre of the dough, top with another piece of dough and press the edges together to seal so that no mixture can escape.
Drop the maultaschen into plenty of boiling stock and cook for 10 to 15 minutes.
Maultaschen taste good with onion rings fried in butter and potato salad.