We have lots of German dishes to cook so started with this basic staple. No pasta on the grocery shelves? No problem.
Spätzle
This is a fun pasta side dish to go with the chicken and pork cutlets. Easy to make ahead – but a fun thing to make with a group since so fun and simple. Spatzle is a German word that means “little sparrows”
Ingredients
Kosher salt
6 cups salted water in a large pot
1 ½ cups all-purpose flour
1 t salt
1/2 t black pepper
2 large eggs
½ cup milk
12 oz Gruyere, grated (4 c)
1 onion sliced thin
2 T butter
1 garlic clove, minced
3 T bacon, minced (optional)
Preparation
Mix flour and salt in a bowl.
Add eggs and mix well.
Gradually add just enough water to make a smooth, light, and firm dough. The amount will depend on how 'dry' your flour is.
Let stand for 10 minutes. Meanwhile bring a large pot of salted water to boil.
Push dough through the Spätzle lid with the scraper, directly into the boiling water. I use a food mill.
Noodles will float when they are done (will take a few minutes). Remove with slotted spoon and place aside as you cook in batches.
Sauté completed spätzle with diced bacon or fried onions. Serve immediately.
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