Maultaschen on vegetable and tomato sugo

Name: Maultaschen on vegetable and tomato sugo
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs (à 300 g) Maultaschen (original Swabian; meat content 86 g each); 1/2 l Vegetable broth; 400 g Carrots; 150 g Leeks (leek); 250 g Tomatoes; 10 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Salsa (tomato chili sauce); 200 g Lamb's lettuce; 50 g Shallots; 3 TABLESPOONS Wine vinegar; 3 TABLESPOONS Oil; 1 pinch Sugar; 120 g Sheep's cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 packs (à 300 g) Maultaschen (original Swabian; meat content 86 g each)
1/2 l Vegetable broth
400 g Carrots
150 g Leeks (leek)
250 g Tomatoes
10 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Salsa (tomato chili sauce)
200 g Lamb's lettuce
50 g Shallots
3 TABLESPOONS Wine vinegar
3 TABLESPOONS Oil
1 pinch Sugar
120 g Sheep's cheese

Directions

1
Cook the Maultaschen in boiling broth for about 15 minutes at medium heat. In the meantime, peel and wash the carrots and cut them into small cubes for the sauce. Clean, wash and finely dice the leek. Wash, quarter and seed the tomatoes. Cut the flesh into small cubes.
2
Steam 200 ml water, covered with prepared vegetables and butter for about 7 minutes. Season with salt and pepper. Stir in salsa. Wash and sort lamb's lettuce. Peel shallots and cut into fine slices. Season vinegar with salt, pepper and sugar. Gradually fold in the oil. Mix salad, onions and marinade. Arrange Maultaschen with sauce and salad in portions.
3
Peel shallots and cut into fine slices. Season vinegar with salt, pepper and sugar. Gradually fold in the oil. Mix salad, onions and marinade. Arrange Maultaschen with sauce and salad in portions. Finely chop the sheep's cheese and sprinkle over it