Turteln with blaukraut, scallions and caraway
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rye flour |
| 3 | Eggs | |
| 1 | teaspoon | Olive oil |
| 2 | cups | Blaukraut, cool |
| 4 | tablespoons | Marjoram leaves, chopped |
| 1 | tablespoon | Caraway seeds |
| 1 | large | Egg |
| 6 | tablespoons | Butter |
| ½ | cup | Chopped scallions |
| 1 | tablespoon | Caraway seeds |
Directions
PASTA
FILLING
SAUCE
Make pasta according to traditional well technique and roll out to thinnest setting. Assemble filling by mixing blaukraut, marjoram, caraway and egg together. Lay pasta out and cut into 2-inch squares. Place 1 teaspoon filling on each square and fold each tortelloni. Continue until all pasta is used up.
To serve, bring 6 quarts water to boil and add 2 tablespoons salt. Drop turteln in water and cook until tender, about 4 to 5 minutes. Meanwhile, melt butter in a 12- to 14-inch saut‚ pan. Drain cooked turteln well and place in pan with butter. Return to heat, add scallions and caraway, toss to coat and serve.
Serves: 4
Recipe by: =20 Posted to MC-Recipe Digest V1 #582 by Sue <suechef@...> on Apr 20, 1997