The spatzle are dumplings of wheat flour originating in Bavaria, but also prevalent in Switzerland, South Tyrol and Tyrol. Depending on the shape and place in which preparations are taking different names: Knöpfli, Spatzln, Spatzen, even spatzle or troff. Served as a side dish usually accompany game dishes, but are also excellent as a first course with a good sauce or soup.
There are several ways to give shape to spatzle, the more it uses a specific tool: Spätzlehobel . It is shaped like a grater with large holes to which it is a container moving along the tool allows the cutting of the dough and shaping the dumplings, similar to the drops stretched chubby. In case you do not have the tool, we gave it Henry u n German friend, you can use a manual crushed potatoes that will allow you to have a good result, differently from the original spatzle will be a little more stretched. Last option for forming, that is totally manual, equip yourself with a wooden cutting board, you have to wet treatment in boiling water, spalmatevi over the dough, which should be a little less fluid than is needed for the Spätzlehobel, flatten with blade of a knife without a serrated edge, so as to have a homogeneity thickness necessary for good cooking, most recently helping with a spoon or a knife, taken of small pieces of dough, as similar as possible, so as not to have diversified cooking.
It 's a simple dish, rich as the mixture contains egg, and very good.
We consider ourselves the lucky, because we were able to assist in the preparation of the dish cooked by Henry, the German friend who brought us the gift Spätzlehobel, in our opinion, there is nothing more better than being around the kitchen to chat while drinking a glass of wine, and maybe cooking together a plate unknown.
Only problem, in retrospect, is that we do not have the precise doses for the recipe ... we are storing the texture, color and even the smell, but no numbers and measures, so today we are sorry but we will try to post-dose without a prescription!
The first time we ate the spatzle had been served with cabbage, onion and bacon, we will present a "review of the season ... mutatis mutandis!
Ingredients for spatzle (for two)
2 eggs
wheat flour "0"
milk
salt
Condiment
250 grams of pumpkin
1 celery
1 small potato
150 gr bacon
1 fresh chilli
Put the eggs into a glass bowl and break yolks and whites with a fork, (it important to do this with care, a well-beaten egg is an excellent basis for a compound, you must place special attention to the whites, in fact if not for fluidized well, do not allow the absorption of the flour that will slide on without built-in).
Add the eggs a small amount of milk at room temperature , about half a glass and work with a whip. Then add the flour, five tablespoons, and work with the whip, put a pinch of salt and continue to work. You must obtain a dense batter, (the dough will form a hose from slipping thick and sticky tape, so if your mixture is too liquid you add more flour, if it is too thick then just add milk).
Let stand for at least 30 min.
clean the pumpkin and cut into large pieces, we have the steamed, but you can also boil. When it is cooked, mash with a fork, resulting in a rough puree.
Put a raw potato cut into small pieces in a long, narrow container, add cold water, the weight of which will be twice the weight of the potato, and using a blender immersion, lower the potato pulp.
Let stand for 15 min (this procedure is used to obtain the potato starch housewife. After the mixture settle you will see that on the basis of the container has formed a white coating, consisting of small pieces potato, well that is potato starch. To use it: get rid of the water in the container, is a very simple operation because we are interested in the compound lies on the bottom of the container, so you can pour off the water, do not worry about having to eliminate all of it. We have not yet tried to make creme or sweets, but we can tell that this recipe has performed more than well the function of filler, we used the pumpkin puree ... I do not even know if you can keep it long, you'll know).
Clean and wash the celery, cut into thin strips, and toss with a bit of extra virgin olive oil. After two minutes, add the bacon, always cut into strips, and cook until the bacon is not "incroccantito. Finally add the mashed pumpkin, red pepper and a tablespoon of potato starch.
Cook the spatzle in plenty of boiling water, you will see that they will tend to rise to the surface in a very short time, but you'll have to wait a few minutes before removing from the fire will be fired only when "it will be inflated (in case you have decided to do a lot of spatzle you never have to cook together, irrespective of the molding that you have chosen, you must repeat the boil several times).
the spatzle Drain using a slotted spoon, placing them from time to time in the pan, already hot, containing the seasoning and mix the vegetables for a few minutes.
There are several ways to give shape to spatzle, the more it uses a specific tool: Spätzlehobel . It is shaped like a grater with large holes to which it is a container moving along the tool allows the cutting of the dough and shaping the dumplings, similar to the drops stretched chubby. In case you do not have the tool, we gave it Henry u n German friend, you can use a manual crushed potatoes that will allow you to have a good result, differently from the original spatzle will be a little more stretched. Last option for forming, that is totally manual, equip yourself with a wooden cutting board, you have to wet treatment in boiling water, spalmatevi over the dough, which should be a little less fluid than is needed for the Spätzlehobel, flatten with blade of a knife without a serrated edge, so as to have a homogeneity thickness necessary for good cooking, most recently helping with a spoon or a knife, taken of small pieces of dough, as similar as possible, so as not to have diversified cooking.
It 's a simple dish, rich as the mixture contains egg, and very good.
We consider ourselves the lucky, because we were able to assist in the preparation of the dish cooked by Henry, the German friend who brought us the gift Spätzlehobel, in our opinion, there is nothing more better than being around the kitchen to chat while drinking a glass of wine, and maybe cooking together a plate unknown.
Only problem, in retrospect, is that we do not have the precise doses for the recipe ... we are storing the texture, color and even the smell, but no numbers and measures, so today we are sorry but we will try to post-dose without a prescription!
The first time we ate the spatzle had been served with cabbage, onion and bacon, we will present a "review of the season ... mutatis mutandis!
Ingredients for spatzle (for two)
2 eggs
wheat flour "0"
milk
salt
Condiment
250 grams of pumpkin
1 celery
1 small potato
150 gr bacon
1 fresh chilli
Put the eggs into a glass bowl and break yolks and whites with a fork, (it important to do this with care, a well-beaten egg is an excellent basis for a compound, you must place special attention to the whites, in fact if not for fluidized well, do not allow the absorption of the flour that will slide on without built-in).
Add the eggs a small amount of milk at room temperature , about half a glass and work with a whip. Then add the flour, five tablespoons, and work with the whip, put a pinch of salt and continue to work. You must obtain a dense batter, (the dough will form a hose from slipping thick and sticky tape, so if your mixture is too liquid you add more flour, if it is too thick then just add milk).
Let stand for at least 30 min.
clean the pumpkin and cut into large pieces, we have the steamed, but you can also boil. When it is cooked, mash with a fork, resulting in a rough puree.
Put a raw potato cut into small pieces in a long, narrow container, add cold water, the weight of which will be twice the weight of the potato, and using a blender immersion, lower the potato pulp.
Let stand for 15 min (this procedure is used to obtain the potato starch housewife. After the mixture settle you will see that on the basis of the container has formed a white coating, consisting of small pieces potato, well that is potato starch. To use it: get rid of the water in the container, is a very simple operation because we are interested in the compound lies on the bottom of the container, so you can pour off the water, do not worry about having to eliminate all of it. We have not yet tried to make creme or sweets, but we can tell that this recipe has performed more than well the function of filler, we used the pumpkin puree ... I do not even know if you can keep it long, you'll know).
Clean and wash the celery, cut into thin strips, and toss with a bit of extra virgin olive oil. After two minutes, add the bacon, always cut into strips, and cook until the bacon is not "incroccantito. Finally add the mashed pumpkin, red pepper and a tablespoon of potato starch.
Cook the spatzle in plenty of boiling water, you will see that they will tend to rise to the surface in a very short time, but you'll have to wait a few minutes before removing from the fire will be fired only when "it will be inflated (in case you have decided to do a lot of spatzle you never have to cook together, irrespective of the molding that you have chosen, you must repeat the boil several times).
the spatzle Drain using a slotted spoon, placing them from time to time in the pan, already hot, containing the seasoning and mix the vegetables for a few minutes.
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