More than just Maultaschen – Stuttgart Journal

The Maultasche is without a doubt the “national dish” of Swabia. The filled dumplings are prepared here in all variations. Whether simply boiled in soup or fried with a steak from the pan – the Maultasche is represented everywhere in this region. But enjoying Swabian specialties in a restaurant in Stuttgart means more than looking forward to the oversized ravioli. As in all areas, the region around Stuttgart stands out as the spearhead of German quality work. What applies to machines and inventions also applies to culinary delights. Anyone looking for German cuisine par excellence has come to the right place in Swabia.

What distinguishes Swabian cuisine?

The culinary art of Swabia combines wholesomeness, nutritiousness and taste like hardly any other regional cuisine into a holistic picture. In short – Swabian cuisine will fill you up with relish and without a guilty conscience. Even the traditional desserts come with an extra portion of vitamins, so that the sweet calorie bombs have added value and nutritional value.

Basically, Swabian cuisine is very traditional. Soups, good meat that is as unprocessed as possible, and excellent vegetables are the hallmarks of a good lunch or dinner. The fat and salt content is always balanced. The seasoning is just enough to bring out the natural flavor of the meal. Fat as an indispensable flavor carrier is part of it, but in moderation. The subtle addition of carrots is also typical of Swabian cuisine.

There is a good reason for this, especially in combination with fat: the vital vitamin A of the popular root vegetable cannot be metabolized at all without the combination with butter, bacon or lard. Here you can see that the home-style – some would say “peasant” – cuisine from Swabia offers much more than just hearty food. Everything is well thought out, everything has a purpose and everything serves to keep the connoisseurs not only in a good mood, but above all in strength and health.

The center of Swabian cuisine

It’s hard to talk about Swabian cuisine and leave out the Maultasche. It is and remains the center of Swabian cuisine. But there is more to this otherwise unusual specialty than one would like to believe.

According to legend, the Maultasche was invented to be able to eat meat during Lent. The chopped sausage meat was hidden in the Maultasche and thus hidden from the Almighty’s view. It’s no coincidence that she got her nickname “Herrgottsbscheißerle”.

The Maultasche is usually served in pairs as a side dish. Unlike the other ingredients on the plate, the Maultasche is highly processed. But there is a reason for that. The following ingredients are typical of the large pockets of pasta dough:

  • Roast (minced meat
  • onions
  • soggy buns
  • optional spinach or onions

There are also experiments with “modern” ingredients such as tofu, falafel or couscous. However, these exotic foods have not yet found their way into traditional Swabian cuisine. It is important, however, that the Maultaschen can easily be adapted to the trends towards vegetarianism or veganism. Friends of a meatless diet therefore do not have to do without the original Swabian Maultaschen.

All in all, the Swabian Maultasche presents itself as a small main meal. Everything is represented: carbohydrates, proteins, vitamins, roughage. The small power packs are ecotrophologically far superior to the traditional, purely carbohydrate-containing side dishes such as rice, potatoes or pasta. This makes them one of the most popular satiety additives for nutrition-conscious connoisseurs.

Their versatility is interesting. Just as rice, potatoes or noodles can be boiled, roasted or deep-fried, the Maultasche can also do a lot. In the broth, it turns a simple soup into a wholesome meal. In the pan, cut into strips, it also enchants ordinary vegetables into a tasty firework display. Only the fryer is not her milieu. Too many of their valuable ingredients are simply lost in it.

Noodle No. 2: The spaetzle

In the broadest sense, the Maultaschen can be assigned to the pasta. With this side dish, however, she has to face stiff competition in Swabia: the spaetzle. You can tell from the name that the spaetzle come from Swabia. They differ significantly from macaroni, spaghetti or spiral noodles in their rough surface. But as you are used to from the Swabians, this also has a technical function. Sauce sticks better to textured pasta than smooth pasta.

Spaetzle with all kinds of sauces become a much more harmonious and homogeneous meal than you are used to from Italian pasta dishes. Above all, the Käsespätzle – pronounced “Käspätzle” – should be mentioned. Dipped in bacon sauce and topped with cheese, the noodles are perfect for people who need a lot of strength. They are calorie bombs – but quite consciously. With a good portion of Käsespätzle, a bricklayer gets back on his feet after a hard day’s work and has enough power for the next job.

Slim on the way in Swabia

But by no means everything that comes from Swabian cuisine is heavy, high in calories and powerful. With delicate semolina dumpling soups, excellent salads and a variety of tasty vegetables, you can also eat very well in the Stuttgart area in a calorie-conscious manner. Unlike in many other regions of Germany, the diet rich in vitamins and fiber is fried rather than boiled in Swabian cuisine. The technical background that can be found everywhere in Swabia is also evident here.

Slightly tossed in the pan, the vegetables caramelize on the surface. This gives it a subtle, enigmatic sweetness. In essence, however, it often remains al dente – which is particularly gentle on the vitamins. The vegetables prepared in this way are particularly popular with children. While dramas are happening elsewhere at the kitchen table because the offspring refuses the soft-boiled broccoli, the Swabian housewife can only laugh. She knows how to get her offspring to eat vegetables – not least with a sweet reward.

World class desserts

A delicious dessert is the perfect end to a meal. Here the Swabian cuisine has to offer above all the apple cake. Once again, this shows the thoughtfulness of everything: The dough may be crunchy and sweet – nobody leaves the table without an extra portion of vitamins. All in all, Swabian cuisine has become a champion that knows how to combine enjoyment with function.

Where is the best Swabian cuisine?

Swabia has many first-class restaurants. If you are traveling in the city of Stuttgart or on vacation here, you can turn into Torstrasse. At number 19 you can enjoy Swabian specialties in the Tauberquell restaurant in Stuttgart. A pleasant ambience and a professional team are attractive. But be careful – sometimes the Swabian cuisine is so tempting that you don’t want to leave.

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