About the name of the dish: The present preparation of Maultaschen is a particularly spicy dish, which has already known the old Swabian crusaders among whom, as is known, the Staufer of the Hohenstaufen near Goeppingen have particularly distinguished.
And in detail 805 years before the date of recording, on June 10, 1190, Emperor Frederick I Barbarossa drowned on the third crusade in Salef/Anatolia.
Stew Maultaschen in hot beef broth for 10 to 15 min.
Cut tomatoes and blanch (scald) with boiling hot water until tomatoes are covered, then remove skin. If you don’t have time, use canned peeled tomatoes.
Put them in a bowl of olive or vegetable oil. Add smoked meat and salami and cook for about 10 minutes until soft. Add olives, cut into fine slices, capers and peppers. Stew everything together for about another 10 minutes, then stir in tomatoes, salt, pepper and basil to taste. At the end fold in whipped cream.
Remove the Maultaschen from the soup and place them in a prepared dish. Spread the Paradeiser sauce evenly over the Maultaschen and bring the dish to the table.
Serve with fresh seasonal lettuce, a dry red wine or beer, and vanilla ice cream with hot raspberries for dessert.
And at the end still another wisdom: If Grombira send by dr’ Saumaga, schmecket se (still) better.
Maultaschen booklet,
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