SIUSLAW NEWS ❚ WEDNESDAY, AUGUST 3, 2016
Traditional German fare comes to your kitchen
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. h ose who want to whip up some traditional and authentic German
food can try the following recipe for “Swabian Stuf ed Pasta” from Birgit
Hamm and Linn Schmidt’s “Grandma’s German Cookbook” (DK Publishing).
Swabian Stuf ed Pasta
Serves 4 to 6
1
71⁄2
1
1
1
2
2.2
sheets
to 2 leeks
ounces dry cured salami
bunch l at-leaf parsley
pound, 2 ounces uncooked sausage meat
pound, 2 ounces mixed ground meat (such as veal and beef)
large eggs
Salt to taste
Pinch of black pepper
pounds fresh or frozen large pasta sheets, such as extra-large lasagna
To make the fi lling, wash and trim the leek and slice it fi nely. Finly dice the
salami. Wash the parsley and chop it fi nely. 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 fi lling
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 fi lling is folded together l at. h is l at method of folding
pasta sheets is characteristic of traditional maultaschen — Swabian stuf ed pasta is not ravioli.
Using a cup, press down very fi rmly on the fi lled dough
approximately every 4 inches. h en, using a knife, cut
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squares about 3 x 4 inches in size around the rings you
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have made. Firmly pinch the cut edges together with
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pasta sheets and fi lling. Bring a large pot of salted water
to a rolling boil. Gently place the meat-fi lled 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.
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Tip: Serve Swabian stuf ed pasta in a beef broth. You
COMPLIMENTARY APPETIZER
can also serve them as a main course, warmed in
w/purchase of entrée
melted butter and topped with pan-fried onions along
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