Spatzle

Spätzle

400 grams of flour 00 which may be substituted for 1 / 3 rye flour for instance90 grams of milknutmeg4 eggssalt
or if you want them green100 ml water250 gr flournutmeg200 g spinach3 eggssalt

Preparation is very simple: Mix with a fork in a bowl capable flour and eggs. When blended almost competamente gradually add the milk and then the salt and nutmeg laa following these doses will get a dough that is coming down a bit 'thicker than tape. If you also prepare the spatzle green, first mix flour and spinach (mine are made with equal quantity of herbs: those I had) then add eggs, water and then salt and nutmeg. Consider that with these doses if you set spätzle white and green can "feed" at least 8 persons, if prepared as a main dish, and almost 10 if you prepare them as a first course.
Gather your dough and put it into gear on the pot of boiling water and salt already moving back and forth the container, you get the dumplings. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water
Now if you want to eat them immediately drain with a skimmer and sauté them into the pan with the sauce of your choice . If you want to ea them later, drain and rinse them under cold water to stop cooking. If you want to eat them later, drain and rinse them under cold water and then add few spoons of oil to avoid sticking. When you want to eat them, warm the pan with the sauce of your choice, put in the Spätzle and sauté them. Quick and easy right?
Now, my "no recipe"

Spätzle "straw and hay" with crispy bacon

Serves 4

12 oz white Spätzle
12 oz green Spätzle with spinach
Sliced bacon
3 tablespoons extra virgin olive oil

This is not a real recipe: it's just a tasty way to use a wonderful bacon we bought......
Cut the slices of bacon into pieces not too small sauté in a pan with extra virgin olive oil until translucent and make them crispy. Set aside. Cook the Spätzle in salted water, just emerge, drain and put in the pan where you have blown up the bacon. Mix for several minutes, so that flavor, and then add the bacon. Seared all still beautiful and serve hot. You can not imagine the smell that emanates from the pot ...
Bon appetit
Dani