How to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat

How to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat - Hi, friend Popular Recipes, in this article entitled How to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article German Cuisine, Article Pasta, Article Side Dish, that we write this you can understand and useful. okay, happy reading.

Apparently “Spätzle” translates to “little sparrows” in German, which makes a lot of sense when you consider their shape. What doesn’t make sense is why these micro-dumplings are also called “spaetzle.” Is it an alternate spelling? A different recipe? I’m hoping maybe some of our German foodwishers can clear this up.

Since my favorite German restaurant calls this stuff spätzle, that’s what I went with, and they are as easy to make, as they are hard to correctly pronounce. You only need a few ingredients, all of which you generally have on hand at all times, and they take just minutes to cook.

Once boiled, you can toss in butter like I did, or sauce them any way you’d sauce similarly shaped pasta. While wonderful served as-is, they make the perfect side dish to any large hunk of slowly braised meat. I paired mine with a pork shoulder stewed in hard cider, and it was amazing.

I thought I’d posted a video for that, but it was actually a cider-braised pork cheeks recipe I was thinking of, which would work perfectly here. So, I may have to do a braised pork shoulder after all. In the meantime, I’m sure you’ll have little trouble figuring out what to serve yours with, and I really do hope you give this Spätzle recipe a try soon. Enjoy!


Makes 2 portions:
1/2 cup all-purpose flour, plus more to adjust
1 large egg
1/2 teaspoon kosher salt
pinch of cayenne
1 tablespoon cream fraiche, sour cream, or yogurt
3 tablespoons milk


Thank You and Good article How to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat this time, hopefully can benefit for you all. see you in other article postings.

You are now reading the articleHow to Make Spätzle (aka Spaetzle) – Little Sparrows for Big Meat with the link address https://www.jendelamasa.com/2017/09/how-to-make-spatzle-aka-spaetzle-little.html
Previous
Next Post »

Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fac...