|Maultaschen roasted in a pan covered with egg|
During a few free hours I visited local stores and the market hall where you may buy lots of good food. If you ever come to Stuttgart don't miss it. It is one of the most beautiful market halls in germany. Here are some pictures
There I bought a local delicacy: Stuttgarter Maultaschen. It reminds on japanese gyoza or chinese dumplings: Noodle dough bags filled with minced veal, bacon, spinach and lots of herbs. I also bought dried and smoked Blutwurst and dried pears, buns (made pretzle style a local speciality) and rye bread "Schnitzbrot" made with nuts and lots of dried fruits, escpecially dried pears (dried pears are called Schnitz) again a local delicacy. Souvenirs, souvenirs.
Today I cooked the Maultaschen. First I simmered the Maultaschen in beef broth and afterwards they were cut in thick stripes and roasted in a pan until browned. At least I added 3 scrambled eggs and served them together with green salad with a sweet dressing made from broth, cream, vinegar, sugar and salt. My grandmother made Maultaschen this way. Another way - very traditional: Maultaschen are served with lots of roasted onions in brown sauce and with potatoe salad (no mayonnaise please: broth, oil and vinegar dressing) and a green salad. I had this dish in Stuttgart too.