SPINACH SPAETZLE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree a 10-ounce package thawed frozen spinach (squeezed dry), 1/2 cup milk, 2 eggs, 3/4 teaspoon salt and a pinch of nutmeg until smooth. Combine with 1 3/4 cups flour in a bowl. Transfer to a cutting board; use the back of a knife to scrape off small strips of dough. Boil 2 to 3 minutes. Remove with a slotted spoon and toss with butter, a splash of cooking water, salt and pepper.
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
SPINACH SPAETZLE
Spinach Spaetzle are a colorful, healthy twist on a classic German recipe. Made from the same eggy-flour dough as classic spaetzle but infused with fresh spinach, this green dish can be a side to a dish with gravy or eaten on its own fried in butter!
Provided by Recipes From Europe
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Wash the spinach and put it in a food processor. Blend the spinach until it's in finely chopped pieces. You can also use a knife to finely chop the spinach - but a processor is just faster and easier.
- Place the flour into a medium-sized mixing bowl. Make a small well in the middle of the flour.
- Add the eggs, salt, and nutmeg into the middle of the bowl. Stir the ingredients together using a wooden spoon or an electric mixer until loosely combined.
- Now add the chopped spinach into the bowl and continue to mix the content together.
- Once evenly mixed, add the water into the dough. We recommend adding the water in small amounts. Depending on the moisture content of the spinach, you may have to add a tiny bit more or less water. You may also have to mix a little longer than when making normal spaetzle. The spaetzle dough is ready when it has an elastic, lump-free consistency. The dough should stick to a wooden spoon when passed through and create air pockets as you fold the dough in the bowl.
- Grab a large pot, fill with water and a pinch of salt, and bring the water to a boil. Reduce the heat once it bubbles so that the water holds an active simmer.
- Grab your Spaetzle maker/grater and spoon portions of the Spaetzle batter onto it. Use a scraper to scrape the batter through the grater into the boiling pot. The spinach spaetzle will float to the top of the pot when they are done cooking. Cooking time isn't long for small spaetzle - around 2-3 minutes.
- Remove the green spaetzle dumplings with a large straining spoon and toss them in another bowl. Repeat from step 7 until you have used all the spaetzle dough.
Nutrition Facts : ServingSize 1 g, Calories 302 kcal, Carbohydrate 50 g, Protein 13 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 164 mg, Sodium 623 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 3 g
LINGUINE WITH BACON, BABY SPINACH AND SAGE
Found this recipe on the package of Ronzoni Healthy Harvest Linguine. Bacon--yum!
Provided by Sharon Colyer
Categories Vegetables
Time 40m
Number Of Ingredients 9
Steps:
- 1. Cook pasta per package directions. Set aside.
- 2. While pasta is cooking, in a large skillet, over medium heat, cook bacon 4-5 minutes, or until desired crispness.
- 3. Add onion, and sauté 5-6 minutes, or until onion is tender. Stir in chicken stock and sage; simmer 1-2 minutes. Add spinach, and cook, until spinach just wilts. Salt and pepper, to taste.
- 4. Drain linguine, and toss with sauce, and serve, sprinkled with Parmesan cheese.
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- Bring a large pot of water to a boil and salt it well; it should tasty quite salty. Get a bowl of ice water ready. Plunge the greens into the water and boil for 1 minute (up to 4 minutes for chard). Move to the ice water to shock.
- Chop the greens roughly, leaving them wet. Put into a blender and puree. If you need to add some ice water to get the blades to turn correctly, do that. You want the puree to be as thin as heavy cream.
- Add the remaining spätzle ingredients (except the oil) to a bowl. Pour out 1 cup of puree. If you have extra you can use it in some other recipe, but it should be pretty close. Mix well. You want the batter to be slightly thicker than pancake batter. The key to remember is that you want to be able to pour it into a spätzle maker without it flowing through the holes too fast.
- Get that pot of water boiling again and make the spätzle. A spätzle maker has a little hook on it to anchor it to the edge of a pot. Rock the hopper of the maker back and forth to make the dumplings. You'll likely need to do this in several batches. When the dumplings float, give them another minute and then move to baking sheet. Toss with a little vegetable oil. When the spätzle are all done. make sure they are slightly oiled so they don't all stick together. In this way, they can be stored in the fridge a few days.
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