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Maultaschen on chard and kale

    45min.

    Medium

Ingredients

4 Servings
  • 100 g Chard

  • 3 tbsp Cooking oil

  • 1 piece Eggs

  • 100 g Kale

  • 100 g Leaf spinach

  • 100 g Minced meat

  • 1 piece Pasta dough (ready-made or home-made, then rolled out thinly)

  • 2 tbsp Pine nuts

  • 1 tsp Salt

  • 2 piece Shallot

  • 100 g Veal meatloaf

    German, European

    Meat dishes, Pasta dishes

    Eggs, Cereals containing gluten, Peanuts

    Gluten, Fructose, Histamine

    Tepan spatula

Method

  • Maultaschen filling

    Peel the shallot, chop into small cubes and sauté with the spinach in a pan with a little olive oil and cook until the liquid from the spinach has evaporated. Remove the mixture and chop finely, then mix with the minced meat, veal cheese and egg yolk.

  • Ingredients

  • 1 piece Shallot, 100 g Leaf spinach, 1 tbsp Cooking oil, 100 g Minced meat, 100 g Veal meatloaf, 1 piece Eggs

  • Cooking Maultaschen

    Lay out the pasta dough and spread with the mixture to a thickness of approx. 3 mm. Then roll up the dough into a snail shape. Cut 2 cm thick slices from the dough roll and leave to stand in hot, non-boiling salted water for 5 minutes.

  • Ingredients

  • 1 piece Pasta dough (ready-made or home-made, then rolled out thinly), 1 tsp Salt

  • Preheat the Tepan stainless steel grill

    Preheat the BORA Tepan stainless steel grill to 230°C.

  • Prepare cabbage

    Roughly chop the chard and kale into bite-sized pieces and fry on the Tepan with the diced second shallot in a little oil, adding the pine nuts. At the same time, drain the cooked Maultaschen well and fry them on the Tepan plate until they have a golden brown crust.

  • Ingredients

  • 100 g Chard, 100 g Kale, 1 piece Shallot, 1 tbsp Cooking oil, 2 tbsp Pine nuts

  • Prepare cabbage

    Roughly chop the chard and kale into bite-sized pieces and fry on the Tepan with the diced second shallot in a little oil, adding the pine nuts. At the same time, drain the cooked Maultaschen well and fry them on the Tepan plate until they have a golden brown crust.

  • Ingredients

  • 1 tbsp Cooking oil

  • Finishing touches

    Season the salad with salt and pepper, sprinkle with chopped celery leaves and serve.

Nutritional value per portion:

kcal

389

Protein

19.42 g

Fat

25.77 g

Carbohydrates

19.97 g

AuthorBORA
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