Turteln With Blaukraut, Scallions And Caraway
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Rye Flour3
Eggs1 tsp
Olive Oil1 tbsp
Caraway Seeds1 large
Egg6 tbsps
Butter1 cup
Scallions (chopped)Directions:
1
Make pasta according to traditional well technique and roll out to thinnest setting
2
Assemble filling by mixing blaukraut, marjoram, caraway and egg together
3
Lay pasta out and cut into 2-inch squares
4
Place 1 teaspoon filling on each square and fold each tortelloni
5
Continue until all pasta is used up
6
To serve, bring 6 quarts water to boil and add 2 tablespoons salt
7
Drop turteln in water and cook until tender, about 4 to 5 minutes
8
Meanwhile, melt butter in a 12- to 14-inch saute pan
9
Drain cooked turteln well and place in pan with butter
10
Return to heat, add scallions and caraway, toss to coat and serve