SPATZLE (ricetta base)

4 etti di farina
4 uova
acqua 50 ml
sale

 Versate in una ciotola la farina , le uova, il sale e quanta acqua basta per avere un impasto liscio ed omogeneo.
Ovviamente aggiungete acqua finchè l’impasto non vi sembra in grado di poter passare per gravità attraverso i fori della macchina per spatzle.
 Quando avete ottenuto il giusto composto, prendete la macchina per spatzle,  ed iniziate a far scivolare gli gnocchetti in una pentola piena d’acqua in ebollizione.
Gli spatzle sono cotti quando ritornano in superfice

prelevarli con il mestolo forato e porli nella padella con il condimento pronto e fnire la cottura



swiss lakes
(near Interlaken)




































SPATZLI (ricetta 1)

Farina, 350 g
Latte, 150 ml
Uova, 3
Sale, q.b.
Noce moscata grattugiata, q.b.


Preparazione
Impastate tutti gli ingredienti fino ad ottenere un impasto morbido ed omogeneo.
Sistemate l'apposita grattugia per spatzle su una pentola riempita con acqua salta ad ebollizione.
Versatevi l'impasto a cucchiaiate: muovendo il "carrello" avanti e indietro si formeranno gli gnocchetti che cadranno direttamente nell'acqua.
Sgocciolateli con un mestolo forato appena salgono a galla (dopo pochi minuti)
e ripassateli in padella con una noce di burro.














SPATZLI (recipe 2 )


2 cups (250 grams) all-purpose flour
7 large eggs
1/4 cup (59 ml) milk


Combine the flour, eggs and milk in a large bowl. Cover with plastic wrap and refrigerate for 1 hour, or overnight.*

Prepare an ice bath.
Bring a large pot of well salted water to boil.
If you got a spaetzle maker, use it. Otherwise, do not fret! Set a large colander with holes anywhere from 1/4 to 1/2-inch wide over the pot.
Put on two potholders because you probably already know that steam is hot; I apparently did not.
Pour 1/4 of the batter into the colander and press it through the holes with a flexible spatula.
Boil for 2 to 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath.
Continue with remaining batter in 3 batches.
I found it was important to use only a little batter at a time (and even less if your pot is smaller) because if you push too much batter in at a time,
it becomes one freakish megaspaetzle as opposed to hundreds of tiny twisty ones.

Finally drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking.
You can use it right away, or keep it in the fridge for a day until needed.


Pan-Browned Spaetzle with Shallots and Herbs

Heat a large skillet over medium-high.
Heat 1 tablespoon unsalted butter.
Once it is fully melted and beginning to turn golden add a couple cups of drained, cooled spaetzle and let it heat for a minute in the pan before starting to saute it about.
Season with salt and freshly ground pepper and continue to cook it until each piece has a couple toasty brown edges.
Add 1 tablespoon minced shallot and cook for one minute more.
Adjust seasonings to taste and, off the heat, toss with 1 tablespoon minced herbs (I used parsley and dill but others, like tarragon or chives, would work well.)
Eat immediately.










rostli