Thaddeus Troll Memory Mules

I’ll start with the fullness. This is and remains a controversial issue. Finally, the Swabians want to cheat God on Maundy Thursday with their own invented Neckar ravioli – no meat, green is the filling. Yes, yes. As always, the strong in faith rely on God’s goodness and short-sightedness. Green is true. I cheat along. My filling consists of four finely chopped or garlic-pressed onions, 50 g of lean bacon, which together with 250 g of fine lamb meat and a pair of smoked sausages is turned through the grinder – and finally, so that the sky remains green for me, 300 g of leaf spinach, with which the grinder cleans itself of the meat as if by itself. This the whole thing intimately mixed.

The pasta dough – the pasta: as simple as possible. The dough is made from 500 g of flour (of which 50 g of fine buckwheat flour), four eggs, a little salt and two to four egg shells of water. The dough should bubble. It should be supple. It is easy to work with a rolling pin. From the thinly rolled dough cut patches, which are placed in triangular or square corners around the filling and closed with pressure. Please, not too dainty. The memory of ravioli should not arise in the first place. M a u l t e r pockets are in demand! Eight by twelve centimeters is the classic measurement, according to Troll. The pockets should steep for ten to fifteen minutes in strained, hearty beef broth. (For those who “pull

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