Swabian Cuisine – Maultaschen 3 Ways
After last week’s basic version of Maultaschen and Maultaschensuppe, this week we’re making what we call geschmelzte Maultaschen – the melted version. The melted refers to frying them in butter, but this version is also typically served with melted (sautéed) onions that are served on top of the Maultaschen. I didn’t do that here simply because I didn’t need onions on top 🙂
To me, Maultaschen – especially compared to their Italian brothers, the ravioli – are a rustic dish, and this version looks more like it would be served at a beer garden. We made this at a friend’s last month, and rustic or not – it’s absolutely delicious. We made so many that we had enough left over for freezing and for everyone to take a bagful of them home.
Serving this version of Maultaschen with Swabian Potato Salad is a must!