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Friedrichshafen, Germany Sister City Spätzle

This is an authentic German recipe I used to make during my work in Friedrichshafen, Germany By: Chef Mark Shoopman



Friedrichshafen,
Germany Sister City
Spätzle



This is an authentic German recipe
I used to make during my work in Friedrichshafen, Germany

By: Chef Mark Shoopman



 



Ingredients:



3 cups   All-purpose flour



4 each Whole shell eggs



2 teaspoons  Kosher salt



1 teaspoon Nutmeg



1 cup Water, room temperature



2 tablespoons  Havarti or young Gouda cheese



¼ cup  Sweet onion, minced



1 each Garlic clove, smashed



As desired Minced fresh parsley



 



Procedure: Sift the flour and
salt and nutmeg together and then add with the eggs and water and mix to a
firm, smooth dough using an electric mixer or by hand with a wooden spoon until
it is smooth and detaches easily from the side of the bowl. Cover and allow to rest
for about 30 minutes.



Bring a large pot of water to the boil and generously add salt. There are several methods to cook
the spätzle. You can either pass the dough through a wide-holed sieve into
boiling water, to which salt has been added, or you can spread it in batches
onto a board and scrape it off into the boiling water. Alternatively you can
also use a special spätzle press which is what I recommend and prefer.
Regardless of the method, make sure to make the spätzle in small batches and
once it rises to the top of the pan and floats on the surface, remove the
spätzle with a slotted spoon rinse in cold water.



Next, again working in batches, in a medium sauté pan heat the butter over medium-high heat. Add some
of the garlic and onion and begin to sauté. Immediately add some of the spätzle
and sauté much like you would a stir-fry. You want to keep a gentle stir so
they do not stick to the pan and gently brown. This takes 3-5 minutes. You can
increase the heat if you comfortable to speed up this process. Once they are
nicely browned, turn off the heat and add the grated cheese and fold into the spätzle.
Serve on a heated dinner or side plate and sprinkle with the minced parsley.
This is great with many German dishes or just alone!



 



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