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 broth for cooking the Maul
For the filling:
- 200 g baby spinach, washed
- 120 g wild garlic, cleaned and chopped
- 3 eggs
- 250 g ricotta
- 30 g Tomami® tomatoes
- about 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 brunoise carrots (finely diced carrots)
- 150 g mie de pain (white bread cubes, crusts removed)
- olive oil for sautéing
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
- To make the dough, combine the flour, eggs, salt, water, and oil, and knead into a smooth, elastic dough. Our tip: Whisk the eggs first, then add them to the flour, salt, and olive oil. Then start making the dough, adding water only a little at a time and as needed. Sometimes it’s enough to lightly moisten your hands with water before kneading to add a bit more moisture to the dough if it’s too dry.
- Shape the dough into a ball, cover it, and let it rest for about 60 minutes or overnight. If you don’t want to make the “ Maul” pastries on the same day, you can freeze the dough overnight instead; this will make the dough even more pliable.
- Next, purée the spinach, wild garlic, eggs, ricotta, Tomami® tomato, spices, lemon zest, and lemon juice with a hand blender until a smooth mixture forms.
- Gently sauté the onions in a little olive oil until translucent. Then add the brunoise-cut carrots and cook until tender.
- Add the onions and carrots to the spinach-wild garlic mixture, stir in the white bread cubes, and mix all ingredients well. Let the filling rest for about 30 minutes.
- Now roll out the dough to a thickness of about 2 millimeters into a large rectangle. Spread the prepared filling on top and roll the dough tightly into a strudel starting from the long side, pressing down gently as you go. Cut into pieces (using the back of a wide knife) and cook them in simmering vegetable broth until tender.
- Sauté in a little olive oil before arranging the Maulpastries on a bed of salad. For the dressing, we recommend the ready-to-use Giusti Apple Dressing from our selection.
