Tim Mälzer Faves

While I am on my way to Stuttgart today (… I don’t care for rail strikes), my pal Marie takes over as a guest writer and presents you her favorite recipes by Tim Mälzer. XO, Franzi.

Who does not love pasta? I know I do, so it is no surprise that as choosing the yummiest recipes from German cook Tim Mälzer’s monthly cooking magazine essen & trinken – Für jeden Tag, pasta is the common denominator.

Lauwarmer Nudelsalat (Lukewarm Pasta Salad)

The most easy pasta recipe I know (except for canned ravioli food I guess) is the “lauwarmer Nudelsalat” which stands for a lukewarm pasta salad. Why? Well, because the pasta is warm, but the sauce is cold balsamic.

All pics by Marie. Click here for the German recipe.

1 shallot 1 red onion 1 anchovy filet (or chicken breast, works as well) 1 clove of garlic

400g mixed cherry tomatoes (yellow and red) 1 mozzarella Salt 3 tablespoons olive oil

1 tablespoon balsamic vinegar Pepper Sugar Fresh basil leaves

Serves 2-3:

1. Cut shallot and onion into rings. Wash and chop anchovy filet (chicken breast) into small pieces. Finely chop garlic. Cut tomatoes into quarters. Dice mozzarella.
2. Cook pasta in salted water.
3. In the meantime, stir fry anchovy filet (chicken breast), shallot, onion and garlic in a pan with a little bit of olive oil for 2 minutes on high. Deglaze with balsamic vinegar and mix in tomatoes, mozzarella and 2 tablespoons of oil. Season with salt, pepper, sugar and add fresh basil leaves, if desired.
4. Drain the pasta and mix it with the sauce. Serve instantly.

 Alm-Auflauf (Alp Casserole)

Just perfect for a cold rainy autumn day: the Alm-Auflauf. This alpine casserole is so rich and stuffed with pasta, cream, mushrooms and smoked bacon, it will warm you from the inside while making sure you’ll get a good layer of fat for the upcoming winter. Jokes aside, it is so delicious!

Click here for the German recipe.

300g mushrooms 1 onion 100g diced smoked bacon 1 tablespoon butter

250g short pasta (e.g. spiral pasta) Salt Pepper

Thyme 200ml Heavy cream 100ml Milk 70g grated cheese (e.g. mountain cheese)

Serves 2-3:

1. Clean mushrooms and chop into halves or quarters. Finely chop the onion. Cook pasta in salted water until al dente.
2. Heat ½ tablespoon of butter in a frying pan and stir fry diced smoked bacon for 3 minutes. Add the onion and fry for 2 more minutes. Take both bacon and onion out of the pan and put to the side.
3. Heat the remaining frying fat and stir fry the mushrooms in it for 5 minutes. Season the mushrooms with salt and pepper. Mix in the stir fried bacon and onion as well as 1 tablespoon thyme. Add heavy cream and milk and bring to the boil. Season the mushroom salt with salt and pepper.
4. In a greased casserole, mix cooked pasta and mushroom sauce, and then sprinkle with grated cheese. Bake in the middle of a pre-heated oven at 200 degrees for 15 minutes (convection oven is not advisable). Serve sprinkled with thyme.

Wirsing-Hack-Pasta (Pasta with Savoy & Minced Meat)

In need of vitamins in this rainy autumn weather? How about some tasty savoy cabbage within a mix of minced beef and pasta?

Click here for the German recipe.

1 onion 300g savory cabbage 5 tablespoons oil

250g minced beef ½ to 1 teaspoon paprika 150g pasta (e.g. pasta shells)

1-2 teaspoons lemon juice 3 tablespoons crème fraîche

Serves 2-3:

1. Finely chop the onion, clean the cabbage and cut the leaves into strips.
2. Heat 3 tablespoons oil in a large pan and stir fry minced meat while stirring until crumbly. Season minced meat with salt, pepper and paprika. Add the chopped onion and fry for 1 minute. Remove from the pan.
3. Heat 2 tablespoons oil in the same pan and steam cabbage on medium heat. Add 100 ml water, bring to the boil and let cook for 10-15 minutes at low heat.
4. In the meantime, cook the pasta in salted water until al dente.
5. Mix minced meat and cabbage and season with lemon juice and salt. Add the dripping cooked pasta and finally add some crème fraîche just before serving.

Enjoy!

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