Stuttgart Wine Village, 2014 (Germany) welcomes you with more than 500 exotic wines from Baden and Wurttemberg. The beautifully decked-up 125 wine arbours will certainly drive you crazy. Not only this, the masterchefs from Stuttgart show their cookery skills through best of Swabian food like Kasespatzle, Maultaschen, Schupfnudeln etc. Kasespatzle is noodle plus cheese blend. Maultaschen are filled pasta squares. Schupfnudeln are potato noodles with sauerkraut. Once you mention the word wine, in Stuttgart, you are there with the list of award winning local vintners and the popular wines produced there. Not to a surprise, by 16th century, Stuttgart served as one of the largest wine-growing communities in the German nation. The best of wines grown here include Trollinger, Spatburgunder and Lemberger.
Trollinger is fruitful and light red in color. It is enjoyed when freshly made and old as well. Limberger is a special variety of red grape that’s grown in the Wurttemberg area, Germany. Spatburgunder stands among the top quality wines with amazing ageability. So lemme start with a refreshing cocktail recipe and Swabian appetizer called Maultaschen.
80 ml Trollinger,
1 slice Orange,
Rhubarb as required,
250 ml Mineral water,
30 ml Fruity-bitter liqueur,
Aromatic herbs as required.
Blend all the ingredients together. Top-up with ice cubes. Serve with slice of orange. Enjoy!
4 beaten Eggs,
1 cup Ground beef,
1/4 teaspoon Nutmeg,
1/2 cup minced Onion,
1 pound frozen Spinach,
2 tablespoons Butter/Oil,
Salt and Pepper as required,
1 package Wonton wrappers,
4 Bread slices soaked in milk,
1 beaten Egg with a little Water.
1. Thaw the spinach, squeeze out the liquid and chop finely. Heat butter or oil in a pan over medium heat. Saute the onions. Add ground beef and saute until cooked thoroughly.
2. Mix the spinach and ground beef mixture together in a large bowl. Crumble bread into the bowl and add the eggs, nutmeg, salt and pepper. Knead the filling to form a paste.
3. Place 2 teaspoons of the filling in the middle of a wonton wrapper, moisten the edges with a little of the egg-water mixture. Fold the wrapper in two and press down on the edges to seal. Repeat this with the remaining filling. Lay them on a baking sheet as they are finished.
4. Bring a large pot of salted water to a boil, add the finished maultaschen and cook for 10 minutes. Drain and serve topped with bread crumbs toasted in melted butter. Or serve in a bowl with a little beef or chicken broth!
Enjoy the Wine Fest!!