SPAETZLE
Steps:
- 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.
- Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander 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 spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle 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.
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
- Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
- When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
SPAETZLE IN HERBED TOMATO CREAM SAUCE
Looking for a creamy pasta side? Then check out this easy spaetzle- perfect for a German meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
FRESH BASIL PESTO
A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g
SPAETZLE
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
SPAETZLE
Steps:
- Beat the eggs. Add the flour and seasonings.
- Slowly add the milk, forming a thick batter.
- Bring a large pot of salted water to a boil.
- Using a spaetzle grid or colander and a stiff spatula, place over boiling water. Put a small amount of batter in the center and press through the holes. When the surface of the water is covered with pieces of dough, simmer three to four minutes or until cooked through.
- Drain and rinse in cold water. Drain again. Repeat with remaining dough.
- If made ahead, toss lightly with neutral flavored oil and refrigerate.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 1 gram, TransFat 0 grams
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
SPAETZLE - BASIC RECIPE - ART CULINAIRE ISSUE
Make and share this Spaetzle - Basic Recipe - Art Culinaire Issue recipe from Food.com.
Provided by Melody
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer.
- In a bowl, stir all the ingredients together.
- Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water.
- When the spaetzle starts to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy.
- Remove the dumplings and repeat the procedure with the remaining batter.
More about "basil spaetzle recipes"
SPAETZLE BASIC RECIPE - SPAETZLE RECIPES
From spaetzlerecipes.com
SPINACH SPAETZLE | BETTER HOMES & GARDENS
From bhg.com
SPAETZLE RECIPE - HOMEMADE, EASY, AUTHENTIC! - ALL TASTES …
From alltastesgerman.com
BASIC SPAETZLE RECIPE - MARISOLIO TASTING BAR
From marisolio.com
10 BEST SPAETZLE SAUCE RECIPES | YUMMLY
From yummly.com
BEST GERMAN SWABIAN SPAETZLE RECIPE: FAB FARE FROM …
From foodal.com
GERMAN CHEESE SPAETZLE (KäSESPäTZLE) | LIVE EAT LEARN
From liveeatlearn.com
GERMAN SPAETZLE AND CHEESE - HOW TO FEED A LOON
From howtofeedaloon.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
From daringgourmet.com
HOMEMADE SPAETZLE - GERMANFOODS.ORG
From germanfoods.org
EASY SPAETZLE RECIPE - COOK WHAT YOU LOVE
From cookwhatyoulove.com
HERBED SPAETZLE | EMERILS.COM
From emerils.com
AUTHENTIC GERMAN SPAETZLE RECIPE - CHENGUINS
From chenguins.com
CRISPY SPAETZLE WITH BUTTER AND PARSLEY
From cookingwithmichele.com
GERMAN CHEESE SPAETZLE (KäSESPäTZLE) - THE DARING GOURMET
From daringgourmet.com
YOTAM OTTOLENGHI BASIL SPäTZLE IN SAFFRON BROTH | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPAETZLE BATTER VARIATIONS - SPAETZLE RECIPES
From spaetzlerecipes.com
EASY HOMEMADE GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST SPAETZLE BEEF RECIPES | YUMMLY
From yummly.com
SPAETZLE SALAD - GERMANFOODS.ORG
From germanfoods.org
BASIL PASTA: SPäTZLE - ALPINE CUISINE MEETS BELLA ITALIA
From a-modo-mio.at
EASY SPAETZLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PERFECT HOMEMADE SPAETZLE RECIPE - CHEF BILLY PARISI
From billyparisi.com
HERB SPAETZLE WITH BASIL TOMATO SAUCE | ALIVE - MASTERCOOK
From mastercook.com
BASIC VEGAN SPAETZLE RECIPE & CHEESY SPAETZLE CASSEROLE
From seitanismymotor.com
RECIPES AND IDEAS — THE VERMONT SPäTZLE COMPANY
From vtspatzlecompany.com
SPAETZLE: 9 RECIPES FOR THIS DELIGHTFUL GERMAN SIDE DISH
From greatist.com
SPAETZLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BASIL SPAETZLE - RECIPE | COOKS.COM
From cooks.com
BASIL SPAETZLE WITH CHANTERELLE RAGOUT AND DRIED CHERRY …
From pinterest.ca
GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE SPAETZLE - JO COOKS
From jocooks.com
BASIL SPAETZLE RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
SPAETZLE - CULINARY HILL
From culinaryhill.com
SPAETZLE SALAD - PERFECT FOR YOUR SUMMER BBQ - GERMAN WORLD
From german-world.com
BASIL SPAETZLE RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love