Spinach Quail – Swabian Pasta with Creamed Spinach and Fried Egg

Pasta dishes are simply always delicious!

Spinach quail = tender Swabian term for hardworking wives.

Stew Maultaschen in hot beef broth for 10 min.

Cook fresh spinach as bought in salted water for about 10 minutes. The salted water must not cover the spinach in the saucepan. Strain the spinach. Melt light butter in a bowl. Add spinach and mix well with whole milk or whipped cream, nutmeg and salt, as desired, and white pepper.

If you use frozen spinach instead of fresh spinach, defrost it, heat it and season with salt, pepper and a pinch of nutmeg.

Take out the Maultaschen from the hot clear soup and divide them evenly on warm plates, add spinach on top and put a fried egg on each unit.

There are no other additions to this. As a drink we recommend 1 Obstler and 1 beer per unit, and for dessert halved fried bananas with roasted walnuts and honey.

Saying: After m Essa hot schocher Faule ‘s Schaffa vergessa.

Maultaschen booklet, 1985 Matthäs, Stuttgart

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