food: ‘Swabian Ravioli’

‘Elote Maultauschen’ with Bavarian bacon; for 6 people


– Featuring: Dr. Sours Cocktail Bitter #15 ‘Epazote’ –

Ingredients for Frijoles Fritos

∙ 2 table spoons oil
∙ 1 red onion
∙ 1 garlic clove
∙ 1 tin of kidney beans in water

 Instructions for Frijoles Fritos

Heat up the oil in a pan. Panfry the onion and garlic until slightly golden. Add the kidney beans and their water, season it with salt and pepper and let it simmer for around 30 minutes. Mash up everything with a potato masher until will get a puree.

Ingredients for Elote Maultaschen

∙ 450g plain flour
∙ 50g semolina
∙ 6 eggs
∙ 1 egg yolk
∙ 1 tea spoon of sea salt
∙ 2 cooked corns or 1 glass of corn
∙ 200ml béchamel-sauce
∙ 1 tea spoon of sweet paprika powder
∙ 2 table spoons of cut spring onions
∙ 2 table spoons of grated pecorino cheese
∙ salt and pepper
∙ zests of lemon
∙ 100g of butter
∙ 2 tea spoons of dried epazote or 2 table spoons of fresh epazote
∙ Dr. Sours Bitter #15 (‘Epazote’)

Instructions for Elote Maultaschen

Sieve the flour and semolina into a mixing bowl. Add 5 eggs to the bowl. Mix the epazote with the butter at room temperature. Dissolve the sea salt in 30ml of lukewarm water and also pour in the rest of the oil. Knead for a long time, until the dough is sleek and supple. Let it rest, if it is necessary put more water. Keep the dough in plastic film and let it rest up to 30 minutes or more in the fridge. Slightly mash up the boiled corn and mix it with salt, pepper and lemon zests until you get a chunky puree. Roll out the pasta until 3mm thick and cut the pasta in small rectangular pieces. Fill every piece of dough with the corn puree and stick the other part on top of it by forming patterns on the borders with your fingers or a fork.

Cook the pasta in boiling water for 20 minutes until al dente, strain and serve with epazote butter, frijoles fritos, Bavarian bacon and a splash of Dr. Sours Bitters #15.

2018-05-14T12:41:17+00:00