Recipes
Wild garlicMaulpockets with salad
It's finally wild garlic season again! In spring, the young, tender leaves of this mostly wild-growing bulbous plant give our favourite dishes a characteristic spiciness and a fine garlic aroma. With this recipe for homemade wild garlicMaulpockets, we are ringing in the salad season in keeping with the season. Perhaps you're lucky enough to have a wild garlic plant or two growing in your garden? If not, we recommend shopping at your trusted vegetable stall at the weekly market to make the joy of spring perfect.
Ingredients for 4-6 portions
For the pasta dough: - 400 g flour (type 550) - 4 eggs - 1 tsp salt - 2 tbsp water - 1 tbsp strong olive oil Vegetable stock for cooking the Maulpockets
For the filling: - 200 g baby spinach, washed - 120 g wild garlic, cleaned and chopped - 3 eggs - 250 g ricotta - 30 g Tomami® tomato - approx. 2 tsp sea salt (10 g) - pepper and nutmeg to taste - 1 tsp lemon zest - 2 tbsp lemon juice - 150 g onions, diced - 150 g carrot brunoise (finely diced carrots) - 150 g Mie de Pain (white bread cubes, uncrusted) - olive oil for steaming
Serve with about 100 to 150 g mixed salad of your choice per person, trimmed and plucked into bite-sized pieces.
Recommended products for preparation
The preparation
- For the dough, mix the flour, eggs, salt, water and oil and knead into a smooth, elastic dough. Our tip: Whisk the eggs first and then add them to the flour, salt and olive oil. Then start making the dough and only add water a little at a time and as required. Sometimes it is enough to wet your hands lightly with water before kneading to get some moisture into the dough if it is too dry - Shape the dough into a ball, cover and leave to rest for approx. 60 minutes or overnight. If you don't want to prepare the Maulpockets on the same day, you can freeze the dough overnight instead to make it even smoother. - Then puree the spinach, wild garlic, eggs, ricotta, Tomami® tomato and spices as well as the lemon zest and zest with a hand blender until you have a homogeneous mixture. - Gently sauté the onions in a little olive oil until they are translucent. Then add the carrot brunoise and sauté until soft. - Add the onions and carrots to the spinach and wild garlic mixture, add the white bread cubes and mix all the ingredients together well. Leave the filling to soak for about 30 minutes - Now roll out the dough about 2 millimetres thin into a large rectangle. Place the prepared filling on top and roll up the dough tightly from the long side to form a strudel, pressing down carefully. Cut into pieces (with the back of a wide knife) and cook in boiling vegetable stock - fry in a little olive oil before serving the Maulpockets on salad. We recommend using the ready-to-eat Giusti apple dressing from our range as a dressing.
