Especially in South Tyrol, the Spaetzle they are eaten as a first course as they are small dumplings made from soft wheat flour, eggs and water; with their characteristic elongated shape they can be presented in white and green variants: in this regard try to replicate the Spatzle with spinach jew il- Spatzle topped with cream and speck in the rich and more substantial version. They can also be served as a side dish to game dishes or as an accompaniment to red or white meat and then seasoned with the cooking sauce of the meat itself. We suggest you try these tasty Tyrolean dumplings au gratin in the oven (with a sprinkling of grated Parmesan or other cheese) or topped with melted butter and sage. Thus, with a few ingredients and simple steps, you will make a great impression on Sunday family lunches.

Preparazzjoni

1

Pour the re-milled semolina flour and salt into a large bowl and mix. In another bowl, collect the eggs and milk.

2

Mix the liquids in the bowl with the help of a whisk.

3

Combine the beaten eggs and milk in the flour container.

4

Start mixing all the ingredients with the whisk, being careful not to create lumps.

5

Continue with this operation until the mixture is smooth and creamy.

6

In the meantime, place a pot full of water on the stove and bring it to a boil; then salt it.

7

Get the special grater for the creation of the Spaetzle; if you do not have one, alternatively, you can use a potato masher to achieve a similar effect.

8

Take the mixture and pour it, with the help of a spatula, over the grater.

9

Still using the spatula, press the dough onto the holes in the grater so that the pieces of pasta that will be cooked fall into the pan.

10

Cook the Spaetzle in the water for about 2/3 minutes.

11

In the meantime, place two wooden ladles on the edge of the pot to prevent the water from escaping during boiling.

12

At this point, take the dumplings and drain them from the excess water, with the help of a skimmer.

aċċessorji

• Skutella kbira

• Skutella

• Whip

• pot

• Spaetzle grater (alternatively a potato masher)

• Spatula

• Two wooden ladles

• Xkumatur

Għajnuniet u tricks

• There are numerous local variations of Spatzle: they can be made with wheat flour or wholemeal flour; you can add spinach or other minced vegetables to the dough, or ricotta or other soft cheeses.

• If you do not have a Spätzlehobel, you can make Spätzle with a potato masher, in this case you will have to try to obtain a thicker dough by adding less water than the one required by the recipe.

• We suggest a trick to prevent the water from the pot from escaping during cooking: keep the heat low and after mixing the Spaetzle, place two wooden ladles on the edge of the pot.

• Some German housewives in the dough prefer to use beer instead of water or add an egg to make the dough more compact and homogeneous especially during cooking.

ħażna

It is advisable to consume the Spaetzle as soon as it is ready; if they are left over, they can be stored in the refrigerator għal 1/2 ijiem in the refrigerator in an airtight container.

storja

Spaetzle, also known as Spatzli or Spätzle, are small dumplings originating from In-Nofsinhar tal-Ġermanja, also widespread in Tyrol, Alsace, Switzerland, Trentino-Alto Adige, although their home par excellence is represented by Swabia and Bavaria. They spread from the Middle Ages as a very nutritious and rich dish.

Which tool to use for the Spaetzle?

The greatest difficulty in preparing Spaetzle is to give them the characteristic teardrop shape. They can be manually cut on a wooden cutting board with the help of a spoon or knife, but the most commonly used tool is the ‘Spätzlhobel‘, a grater formed by a perforated base on which a container containing the dough slides which, by sliding it back and forth, makes it fall directly into the boiling water, to re-emerge on the surface in a few moments.