SPINACH SPAETZLE WITH BACON AND SAGE
Spaetzle, the delicious little German dumplings (sometimes called batter noodles), are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool that forces squiggles of the batter into a pot of boiling water. Others push the batter through the holes of a colander, but for this you need to make a slightly wetter batter. These are green spaetzle, made with spinach purée, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.
Provided by David Tanis
Categories dinner, pastas, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Drop spinach leaves into boiling water to blanch, then transfer to a bowl of ice water to cool. Drain spinach and squeeze dry. Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green purée. (Alternatively, finely chop the spinach and stir together with beaten eggs and yolks.)
- Put spinach in a mixing bowl or the bowl of a stand mixer. Add 1/2 teaspoon salt, the nutmeg and the pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes, until lump free. If the mixture seems too stiff, beat in a few more tablespoons cold water. (If using a spaetzle tool, thin the batter to a more runny consistency.) Leave batter to rest at room temperature, covered, for 15 minutes.
- Prepare an ice-water bath. Bring a large wide pot of well-salted water to a boil. Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other. With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water. (Cook a dozen or so at a time.) Let the spaetzle cook for 1 minute or so, until they rise to the surface. Remove with a skimmer and immediately cool in ice water. Continue until all batter is used. Drain cooked spaetzle and blot dry. (The recipe may be prepared up to this point several hours before serving.)
- Just before serving, set a large wide skillet over medium-high heat. Add bacon and let it render without browning much, about 2 minutes. Pour off fat and leave bacon in pan. Add butter and let it foam, then add sage leaves and let sizzle for 30 seconds. Add cooked spaetzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams
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Umar Yusuf
[email protected]This spinach spaetzle was amazing! The flavors were perfect and the spaetzle was cooked to perfection. I will definitely be making this again.
Mohd Salman
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I've made it for my family and friends several times and they all love it.
Meerab Memon
[email protected]This was a great dish! The spaetzle was perfectly cooked and the bacon and sage added a delicious flavor. I would definitely make this again.
Mily Ansari
[email protected]I've never had spinach spaetzle before, but this recipe made me a fan! It was so easy to make and it tasted amazing.
Shahid Aziz
[email protected]I made this for dinner last night and it was a hit! The whole family loved it.
Mir Hassan
[email protected]This spinach spaetzle was delicious! The spaetzle was light and fluffy, and the bacon and sage added a wonderful flavor. I would definitely recommend this recipe.
Hamza Chand
[email protected]This is a great recipe! I've made it several times and it always turns out perfectly.
Santiago Sandoval
[email protected]Oh wow, this was amazing! The spaetzle was so light and fluffy, and the bacon and sage added a really nice flavor.
Akhtarali7477 Akhtarali12
[email protected]This was a great recipe! The spaetzle was delicious and the bacon and sage added a nice touch. I would definitely recommend this recipe to others.
Sajjad ali Soomro
[email protected]I made this spinach spaetzle for dinner last night and it was a big hit! The spaetzle was cooked perfectly and the bacon and sage added a delicious flavor. I will definitely be making this again.
Lily Whitman
[email protected]This spinach spaetzle recipe was a winner! The spaetzle was light and fluffy, and the bacon and sage added a delicious savory flavor. I will definitely be making this again.
Olumide Elizabeth
[email protected]I love spinach spaetzle! This recipe was easy to follow and the results were delicious. The spaetzle was light and fluffy, and the bacon and sage added a nice savory flavor. I will definitely be making this again.
smm sajith
[email protected]This was a great recipe! The spaetzle was delicious and the bacon and sage added a nice touch. I would definitely recommend this recipe to others.
Dimpho chiller bae Ntuli
[email protected]I've never made spaetzle before, but this recipe made it easy. The spaetzle turned out light and fluffy, and the bacon and sage added a delicious savory flavor. I'll definitely be making this again!
Darius Reid
[email protected]This spinach spaetzle was a hit with my family! The bacon and sage added so much flavor and the spaetzle was cooked perfectly. I will definitely be making this again.