Tuesday, June 23, 2015

Spätzle with Garlic Chives

I have always heard and seen this dish in German restaurants and cooking shows but I had never actually tried it (to my knowledge anyway). But honestly, how can noodles pan fried in butter be anything but delicious?


Spätzle (sometimes spelled Spaetzle) is a kind of soft egg noddle that is poached in water then pan fried in butter/herbs. It is often served in southern Germany and Austria, but can also be found in Switzerland, Hungary, Alsace and South Tyrol.


Initially I was slightly intimidated in making this dish but it turned out to be kinda fun! My colanders holes were too small so I ended up having to use my cheese grater, an ideal hole size would look like THIS. Be careful not to over-mix your dough or your spätzle will be on the tougher side, my mom also said the my grandmother used to add spätzle to her soups so that's an idea I am looking forward to trying.

Spätzle

serves 1-2

Recipe from Tyler Florence

1 cup all-purpose flour
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground nutmeg
2 large eggs
1/4 cup milk
3 TBS unsalted butter
2 TBS minced fresh chives

Directions

1.In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

2.Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spätzle, hold a large holed colander, grater, or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spätzle floats to the surface, stirring gently to prevent sticking. Dump the spätzle into a colander and give it a quick rinse with cool water.

3.Melt the butter in a large skillet over medium heat and add the spätzle; tossing to coat. Cook the spätzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

2 comments :

  1. Great job done by you and you have make a delicious Germany dish of spatzle. I will also try it.Thanks for giving us such a great recipe.

    ReplyDelete
  2. Thank you Janine! I hope you do try it - it's very unique but delicious :)

    ReplyDelete

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