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13 Oct 2019

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CARB-LOADING 2.0 – DELICIOUS DISHES AT THE BÜRGER MAULTASCHEN (traditional pasta from Swabia) PARTY

The day before everything really kicks off at the GENERALI MUNICH MARATHON on Sunday 14 October, we are inviting all participants to the ‘BÜRGER Maultaschen Party’ in Munich’s Olympia Hall. So come along on Saturday 13 October to load up on carbs for the challenge ahead and replenish your energy stores one final time.

If you want to attend our take on the traditional pasta party, you can either get a discount coupon when you register for the GMM 2018 or simply pop by and eat your fill for a bargain €6.50. There’s plenty for everyone, even the vegetarians among you! And if you can’t make it, we recommend that you try our classic recipe “BÜRGER Maultaschen with roasted onions and potato salad” to properly recharge your batteries.

Bon appétit!

 

Ingredients to serve 4

·         approx. 800g BÜRGER Maultaschen

·         1kg waxy potatoes

·         3 onions (250g)

·         300ml vegetable stock

·         2–4 tbsp sunflower oil

·         4 tbsp vinegar

·         1 tbsp mustard

·         1 sprig of lovage

·         1-2 tbsp clarified butter

·         salt 

·         pepper

·         sugar

Preparation:

To make the potato salad, wash the potatoes, bring them to a boil (unpeeled) with a little salt, and leave to simmer for 20–25 minutes.

In the meantime, peel and finely dice 1 onion and cook it briefly in the hot stock.

Drain the potatoes, leave them to cool off a little, peel them and cut them into thin slices. Pour over the onion stock, add the oil, vinegar, mustard, salt and pepper, mix everything carefully and leave to stand for 30 minutes. 

For the fried onions, peel 2 onions, cut them into rings and fry in the hot clarified butter over a medium heat. Sprinkle over a pinch of sugar, lightly caramelise the onions and fry them for 5–10 minutes until golden brown. Season to taste with salt and pepper. 

While the onions are frying, cook the maultaschen according to the packet instructions, then drain.

Chop the lovage leaves finely and mix in with the lukewarm potato salad.

Sprinkle the fried onions over the maultaschen and serve on plates with the potato salad.

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