Swabian pasta salad

Name: Swabian pasta salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (400 g) fresh pasta pockets; 1–1,5 l Vegetable broth; 1 big onion; 2 small, red-baked apples (approx. 125 g each); 75 g streaky bacon, diced; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 2 small Roman salad hearts; 7-10 Tbsp Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (400 g) fresh pasta pockets
1–1,5 l Vegetable broth
1 big onion
2 small, red-baked apples (approx. 125 g each)
75 g streaky bacon, diced
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
2 small Roman salad hearts
7-10 Tbsp Oil

Directions

1
Cook Maultaschen in boiling broth for 10-12 minutes. In the meantime peel and finely dice the onion. Wash and halve apples, remove core. Dice 2 apple halves, cut 2 halves into thin slices
2
Coat a large coated pan with oil. Fry the bacon in it for 5-6 minutes until crispy. After about 3 minutes, add the onions and apple cubes to the pan and remove. Fry the apple slices in the remaining frying fat for 1-2 minutes, remove
3
Take out the Maultaschen, let them cool down briefly and cut them into strips. For the vinaigrette season vinegar with salt, pepper and sugar, add 3-4 tablespoons of stock (remove from the Maultaschen) and 4 tablespoons of oil drop by drop. Mix the Maultaschen, vinaigrette, apple cubes and slices, onion and bacon and leave to stand for about 5 minutes. Clean and wash the salad, cut into strips and fold in. Season salad again. Baguette tastes good with it