A unique Alsatian dish where a ground meat filling is rolled into an egg pastry sheet, then sliced. These slices are then fried and served. In this sense, the dish bears many similarities with the famous South German Dish, Maultaschen, which is more similar to ravioli but is also traditionally sliced and fried before serving.
Author: Justin Bunch
Riesling Chicken Fricassee
This is a simple recipe from Alsace, where chicken is braised in a simple Riesling-cream sauce. It's essentially a chicken fricassee without the extra vegetables.
Alsatian Leberknödel (Liver Meatballs)
Leberknödel are a specialty of the Upper-Rhine, and the Palatinate, in particular, is famous for them. They are meatballs or dumplings formed from liver, bacon, and spices, creating a savory and very distinctive flavor. While this recipe comes from Alsace, it differs little from other recipes in other regions.
Alsatian Potato Casserole (Munstiflette)
This recipe is based on a traditional French-Savoyan dish called Tartiflette, which uses Reblochon cheese. We use Alsatian Munster cheese instead, but the recipe is otherwise the same.
Cheese and Potato Pie
Using the traditional cheese of Alsace, Munster, this recipe transforms a traditional Rhineland dish into something more distinctly French. It's a cheese and potato casserole wrapped into some puffy pastry crust.