Maultaschen Recipe #2

A little over a year ago, I blathered on about my 1st recipe that featured maultaschen, Schwäbisch Lasagna. Well, I am happy to report that I have another fine maultaschen dish for all y'all. And this one is much easier.

Background Nugget #1: Please see the Schwäbisch Lasagna entry if you don't remember what maultaschen are, and/or if you live in a place where they aren't easy to come by and you need to make your own. Or just do a web search - google, for instance - on how to make maultaschen. I still buy mine in the store in convenient 6-packs. Well, sometimes Jeannette buys them.

Humorous Morsel #1: The cafeteria at work serves maultaschen occasionally. They also have an English translation of their menu. They usually translate maultaschen as "noodle bags". Sounds tasty!

Background Nugget #2: There are many places that serve maultaschen fried in a pan with eggs. Someimes it is really good. Like at the Waldhornschenke. Some places it is just so-so.

I have tried to make it a few times, and, like the unmentioned culprits in nugget #2, usually it is pretty dull. But last night I managed to make it turn out pretty well. Jeannette was even happy about it. See:



Anyway, on to the recipe...

Oil for cooking (I used peanut oil in an unknown quantity)
1 onion
1 really big garlic clove that turned out to be like 3 smaller ones in the same "wrapper"
6 maultaschen
5 eggs (if using the big honkin' genetically modified eggs in America, you can probably cut back to 4. or 3).
shredded gouda
pepper
salt

• Heat some oil in a frying pan.
• Finely chop an onion. In this case, fine should mean small bits, not how well or stylishly you do it.
• Chuck those onions in your hot oil and sautée those babies.
• After a couple of minutes, decide that maybe garlic would help. Dig through the kitchen until you find the garlic press, squish the garlic into your onions.
• Cut your maultaschen into strips. 1 cm wide, or maybe 1/2 inch. Whichever unit you are calibrated to will work.
• When your onions are pretty soft, throw the maultaschen in. Add freshly ground pepper and salt.
• add a couple eggs. Stir it around a bit. Decide that you need more eggs, throw in another one. Still need more, so chuck in a 4th. Decide that 4 eggs is probably OK, but that only leaves one in the carton so you might as well throw in the 5th. Do so.
• Stir the eggs around until they are nicely scrambled, everything is mixed and the maultaschen are warm.
• cover with a generous layer of shredded cheese (I used gouda).
• reduce heat, cover pan and wait until your wife gets back from her jog.
• assuming cheese is gooey, serve.
• Add a bit more pepper
• eat

Serves at least 2. We were kind of piggy last night. We didn't use any sauce, but often this dish will be served with a sauce. Either runny thin tomato (as opposed to a thick italian tomato sauce) or brown.

I know I don't describe it well, but it was really yummy.