Fleischnacka – Alsatian Meat Snails

A bean recipe for every taste:

An aunt from Alsace had ever cooked this specialty, Mrs. Cerny writes us. “Fleischnaka” – our research revealed, are a popular dish in Alsace to use up leftover boiled meat or roasts.

Prepare: For the pasta dough, heap the flour on a surface. Press a well in the center. Mix eggs with salt. Shape into the center. Using a wooden ladle, gradually mix into flour. Bring together to form a dough. Knead by hand until smooth and pliable. For large eggs, you may need to add a tiny bit of water. Shape into a ball, brush with a little oil and wrap in plastic wrap. Stand at room temperature for thirty min.

For the filling, chop the cooked meat, onion and parsley very finely or grind them together twice. Mix the egg and add. Season with nutmeg, salt and pepper.

Roll out the dough on a floured surface or on a floured kitchen towel in a thin rectangular shape (30×40 cm). Spread filling evenly on top, leaving a two-centimeter border free.

Brush this with water, then roll up from the wide side (like a strudel). Cut the roll, seam side down, into pieces four to five centimeters wide.

For the soup, bring the ingredients to a boil in a wide frying pan. In the meantime, cook the meat snail pieces in a coated pan.

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