Entree: France – Lorraine – Fleischschnacka (Spiral meat rolls made from a meat filling rolled in fresh pasta, sliced and cooked in broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Additional 20 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) all-purpose flour
- 3 large eggs (approx. 5 1/4 oz (150 g))
- 1 tsp (6 g) fine salt (for dough)
- 1 lb (454 g) ground pork
- 8 oz (227 g) cooked ham or leftover roast beef, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (60 g) fresh breadcrumbs
- 1/4 cup (60 ml) milk (to soak breadcrumbs)
- 1 large egg (approx. 1 3/4 oz (50 g)) beaten (for filling binder)
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for browning)
- 2 tbsp (30 g) unsalted butter
- 4 cups (950 ml) beef or chicken broth (enough to simmer)
- 2 tbsp (30 ml) dry white wine (optional)
- 1 tbsp (15 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 cups (240 g) all-purpose flour
- 3 large eggs (approx. 150 g)
- 1 tsp (6 g) fine salt (for dough)
- 1 lb (454 g) ground pork
- 8 oz (227 g) cooked ham or leftover roast beef, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (60 g) fresh breadcrumbs
- 1/4 cup (60 ml) milk (to soak breadcrumbs)
- 1 large egg (approx. 50 g) beaten (for filling binder)
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (6 g) kosher salt (adjust to taste)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for browning)
- 2 tbsp (30 g) unsalted butter
- 4 cups (950 ml) beef or chicken broth (enough to simmer)
- 2 tbsp (30 ml) dry white wine (optional)
- 1 tbsp (15 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pasta dough: on a clean surface mound the flour with 1 tsp (6 g) salt, make a well and add 3 eggs. Mix to form a dough and knead 6–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
2. Soak breadcrumbs in 1/4 cup (60 ml) milk until softened. In a bowl combine ground pork, chopped ham or roast, soaked breadcrumbs, 1 beaten egg (approx. 1 3/4 oz (50 g)), finely chopped onion, garlic, 2 tbsp (8 g) parsley, nutmeg, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Mix until well combined.
3. Roll dough thin: divide rested dough and roll or sheet to a rectangle about 12 x 10 inches (25 cm) (30 x 9 7/8 in (25 cm)) and roughly 0.0394 to 0.0787 in (1–2 mm) thick.
4. Spread the meat mixture evenly over the pasta rectangle leaving a 1/2-inch (1 cm) border. Roll the pasta tightly from the long side into a log, sealing the edge with a little beaten egg or water.
5. Chill the log 20 minutes to firm (easier to slice). Slice the log into 1-inch (2.5 cm) thick rounds — these are the "snails."
6. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. Brown the Fleischschnacka on both cut sides, 1–2 minutes per side, to develop color.
7. Transfer browned snails to a wide saucepan or leave in the skillet and add 4 cups (950 ml) beef or chicken broth and 2 tbsp (30 ml) white wine if using. Bring to a simmer, cover, and cook gently 12–15 minutes until filling is cooked through and pasta tender.
8. Remove from broth, spoon a little reduced cooking liquid over each portion, and garnish with chopped parsley. Serve warm with boiled potatoes, a green vegetable, or crusty bread to soak up the broth.

1. Make the pasta dough: on a clean surface mound the flour with 1 tsp (6 g) salt, make a well and add 3 eggs. Mix to form a dough and knead 6–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
2. Soak breadcrumbs in 1/4 cup (60 ml) milk until softened. In a bowl combine ground pork, chopped ham or roast, soaked breadcrumbs, 1 beaten egg (approx. 50 g), finely chopped onion, garlic, 2 tbsp (8 g) parsley, nutmeg, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Mix until well combined.
3. Roll dough thin: divide rested dough and roll or sheet to a rectangle about 12 x 10 inches (30 x 25 cm) and roughly 1–2 mm thick.
4. Spread the meat mixture evenly over the pasta rectangle leaving a 1/2-inch (1 cm) border. Roll the pasta tightly from the long side into a log, sealing the edge with a little beaten egg or water.
5. Chill the log 20 minutes to firm (easier to slice). Slice the log into 1-inch (2.5 cm) thick rounds — these are the "snails."
6. Heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat. Brown the Fleischschnacka on both cut sides, 1–2 minutes per side, to develop color.
7. Transfer browned snails to a wide saucepan or leave in the skillet and add 4 cups (950 ml) beef or chicken broth and 2 tbsp (30 ml) white wine if using. Bring to a simmer, cover, and cook gently 12–15 minutes until filling is cooked through and pasta tender.
8. Remove from broth, spoon a little reduced cooking liquid over each portion, and garnish with chopped parsley. Serve warm with boiled potatoes, a green vegetable, or crusty bread to soak up the broth.