European Stars And Stripes (Newspaper) - April 30, 1986, Darmstadt, Hesse A by twi Magazine at Stuttgart Middle school students Are learning to make the traditional Ravioli like regional German food specially called sixth graders learn to make tasty swabian specially Story and photos by Dan Wollam Stuttgart Bureau l legend has it that the swabian the people living in the Southern part of the German state of Bader Wurttemberge wanted to get one Over on god. They could t figure Why god did t want roman catholics in the 12th Century to eat meat on Friday. The swabian liked their meat. And they figured if they hid it god would never be the Wiser. So they invented Mault Aschen. Whether the Story is fact or fiction Mault Aschen is a swabian specially often found in Homes and restaurants. At Stuttgart Middle school Home economics teacher Ingrid Ahlberg and Host nation teacher Ingrid Axtell Are trying to see to it that the dish makes an occasional appearance in american kitchens. They re teaching their students How to make Mault Aschen. The legend says the swabian people mixed ground meat usually pork or beef with onions for flavor and with spinach because the Green would hide the meat from god. The mixture then is wrapped in Ravioli shaped sections of dough and boiled or Fried. Recently some sixth graders with help from their teachers were Busy learning the Craft of Mault Aschen making and the German words for the ingredients. It in t meatless and the swabian people probably did t fool anybody but it s Good and any child can make it. Mault Aschen recipe for about 35 Mault Aschen 1 Pound chopped beef or pork 2 onions chopped Parsley Pinch of Salt and Pepper 1/2 Pound of bratwurst brat a whipped creamy version of bratwurst available in German Butcher shops in the swabian Region of Germany 2 hard Rolls 3 eggs 1 to 2 cups chopped spinach 1 cup sour Cream Nudel Teig a Noodle dough that can be found in Large sheets in some German bakeries usually on thursdays. The recipe Calls for about three sheets or 700 Grams if you live outside of Southern Germany you May not find it. Frozen egg Roll wrappers from the commissary or a German food Market could also be used. Homemade pasta is another Good substitute a recipe follows. Add onions Parsley Salt and Pepper to chopped meat and saute. Mix the bratwurst brat with crumbled hard Rolls then stir in eggs spinach and sour Cream. Combine meat mixture with the spinach mixture. Lay out one Sheet of Noodle dough and Dampen it. Space Tablespoons of the mixture on half of a Sheet of the Noodle dough and fold the other half Over the top. Cut into Small individual squares then Pinch the edges. The squares can be boiled in water Chicken Broth or beef Broth use enough to cover the squares. They d Cook in 10 minutes. The Mault Aschen can be served Plain or in Der brute in the Broth. After boiling Mault Aschen can be served a number of ways. They can be Fried with eggs in a Small amount of fat. First slice a couple of the Mault Aschen in one half Inch thick strips then Fry with five or six eggs. Mault Aschen also can be baked with toppings of crispy Fried onions or Tomato sauce or any me table cheese. Bake at about 350 degrees just Long enough to warm or melt the cheese. Mozzarella or a mild Swiss cheese is probably Best. Pasta this recipe makes 2 pounds of pasta. The Mault Aschen recipe requires 700 Grams or about 1 Viz pounds of dough or pasta. 4% cups of All purpose flour 1 Teaspoon Salt 4 beaten eggs % cup water 2 Teaspoons Olive Oil or vegetable Oil stir 41/2 cups of flour and Salt in mixing bowl. Make a Well in the Center. Combine eggs water and Oil and add to flour mixing Well. Sprinkle kneading surface with remaining flour. Knead till dough is smooth and elastic 8 to 10 minutes. Cover and let rest for 10 minutes. To Roll the dough Divide it into thirds and Roll each portion on a floured surface. Roll each portion until it s about 16 by 12 inches and about 1-16 Inch thick. If dough becomes too elastic cover and let rest 5 minutes wednesday april 30, 1986 the stars and stripes Page 13
