Tag: spätzle

Pumpkin Spatzle – 's Pumpkin Spatzle Recipe – Italian Cuisine

First of all, clean the pumpkin, wash it, cut it into slices, remove the skin and cook it in the oven for about 25 minutes (it must be very soft) in a preheated convection oven at 180 ° C.

Mash the pumpkin well with a fork (you can also whisk it) and add eggs, a pinch of salt, nutmeg, milk and finally the flour: you will need to obtain a homogeneous but slightly sticky mixture, workable with a whisk.

Also prepare the other ingredients: cut the bacon into strips and coarsely chop the hazelnuts.

Boil lightly salted water in a large pot: when it boils, place the grater for the spatzle over it and start creating them, dropping them into the water; if you do not have the appropriate grater, you can do as I do and use a potato masher.
When the spatzle rise to the surface, you can drain them with a slotted spoon.

Meanwhile, melt the fat from the bacon in a large non-stick pan, then add the hazelnuts and toast them while browning the bacon.
When the spatzle are ready, as you drain them, add them directly to the sauce.

The pumpkin spatzle are ready, serve them with a sprinkling of fresh pepper.

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Spätzle – 's Spätzle recipe – Italian Cuisine

Put the flour in a bowl, pour the eggs, salt and warm water in the center and knead quickly with a fork: you will have to obtain a sticky dough, not too liquid but not too thick.

Put a large pot full of lightly salted water on the stove, as if you were cooking pasta.
When the water comes to a boil, fill the potato masher with the batter, place it on top of the pot and start to drop the dumplings, squeezing a little at a time (so that they are not too long: if they do not come off by themselves, use a knife slightly wet smooth blade).
When the spätzle rise to the surface, drain them with a slotted spoon.

In the meantime that the dumplings are cooking, brown the onion and diced speck with a nice knob of butter in a large non-stick pan.
When the spätzle are cooked, as you drain them, pour them directly into the pan with the sauce and flavor with grated cheese and chives.

The spätzle are ready, serve them immediately.

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Spätzle recipe with chard and chard – Italian Cuisine

Ingredients FOR THE BIETA VELVET

400 g chard leaves
1 potato
1 clove of garlic
1 onion
extra virgin olive oil
salt

Ingredients FOR SPÄTZLE

200 g chard
100 g 00 flour
80 g parsley leaves
2 eggs
salt
pepper
extra virgin olive oil

Duration: 50 min

Level: Medium

Doses: 4-6 people

FOR THE VELVET
Cleanse onion and garlic, and cut them into slices. Peel the potato and slice it too. Collect everything in a saucepan, cover flush with water, add a pinch of salt and stew for about 15 minutes.
Eliminate garlic and blend everything until creamy; let it cool.
Blanch the chard in boiling salted water for a few seconds, then cool them in water and ice.
Drain them and whisk them together with the potato cream until you get a smooth green cream.
Emulsify it with 1 tablespoon of oil and, if needed, a little bit of the chard cooking water. Season with salt.

FOR THE SPÄTZLE
Clean the chard keeping some stalks. Blanch the latter in boiling salted water for a few seconds and cool them in water and ice. Season with a pinch of salt and a drizzle of oil and keep them aside.
Blanch also the chard leaves and parsley leaves in salted water for a few seconds. Drain with a slotted spoon, keeping the cooking water, and cool them in water and ice.
Blend the leaves together with the eggs, then stir in the flour, a little at a time, until you get a dough. Season it with salt and pepper.
Grate it with the special tool for spätzle, dropping it into a saucepan of boiling salted water. Drain the spätzle after 2 minutes and cool them in water and ice.
Skip them then in the pan with the cream and the stalks of chard. If necessary, add a little cooking water from the chard leaves that you have kept aside.