Trying various types of food is not just for foodies who dine out several nights per week. Home cooks also can try their hands at cuisines from all over the world. Those who want to whip up some traditional and authentic German food can try the following recipe for “Swabian Stuffed Pasta” from Birgit Hamm and Linn Schmidt’s “Grandma’s German Cookbook” (DK Publishing).
Swabian Stuffed Pasta
Ingredients — Serves 4
1 to 2 leeks
71⁄2 ounces dry cured salami
1 bunch flat-leaf parsley
1 pound, 2 ounces uncooked
1 pound, 2 ounces mixed ground
meat (such as veal and beef)
2 large eggs
Salt to taste
Pinch of black pepper
2.2 pounds fresh or frozen large pasta sheets, such as extra-large lasagna sheets
To make the filling, wash and trim the leek and slice it finely. Finly dice the salami. Wash the parsley and chop it finely. Put the uncooked sausage meat and mixed ground meat in a large bowl. Add the leek, parsley, smoked salami, and eggs and knead the mixture thoroughly. Cook a bit of the mixture in a small frying pan to taste for seasoning. Season to taste with salt and pepper.
Separate the sheets of pasta and lay them out on parchment paper. If needed, the cut the sheets so the sheets are square and about 20 x 28 inches in size, or as large as possible. Using a spatula, evenly spread a generous 1⁄3-inch of filling on each sheet. Next, just as though you were folding a piece of paper, starting at the narrowest edge of the pasta sheet, fold it over carefully to create a strip 23⁄4 inches wide. Fold this strip over about two more times until all the pasta dough and its filling is folded together flat. This flat method of folding pasta sheets is characteristic of traditional maultaschen — Swabian stuffed pasta is not ravioli.
Using a cup, press down very firmly on the filled dough approximately every 4 inches. Then, using a knife, cut squares about 3 x 4 inches in size around the rings you have made. Firmly pinch the cut edges together with your fingers. Repeat until you have used up all the pasta sheets and filling. Bring a large pot of salted water to a rolling boil. Gently place the meat-filled pouches in the water and cook them for 10 to 15 minutes. When they are done, remove them with a slotted spoon and keep them warm.
Tip: Serve Swabian stuffed pasta in a beef broth. You can also serve them as a main course, warmed in melted butter and topped with pan-fried onions along with potato salad and a green salad.
Borell-Diehl — Germany
The Swabia region of Germany is a bit of a red-headed step-child to the country’s more famous wine producing regions. For that reason, obtaining a bottle is a bit of a challenge, but we wanted to choose something that would pay tribute to the origins of this dish.
We settles with particular grape, which is most popular within the same region as this recipe. This pinot noir from Borell-Diehl is fruity with silken textures. It should help transport you to an exciting trip without leaving your dinner table.
Of course, the best pairing is one of your own choosing. Let us know what you think by reaching out to us on Facebook at TheSpot518.com. Please share what pairings you ultimately went with.
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