spatzle

Today's particularly cold day gave me the right inspiration to prepare the spatzle, small, fat and bizarre dumplings typical of the Tyrolean tradition, which go perfectly with meat stews, goulash and game. But the same spatzle can be very well eaten as a first course, tasty and savory. Today we will see together two variants of spatzle: with spinach and natural, but you can also prepare reds (with beetroot) and with cheese. I propose, of course, a light variant: for the preparation very few eggs will be needed but also the sauce will be much lighter than the traditional recipe.

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 187 KCal Calories per serving

• Ingrediants

  Plus ...

  • plenty of water
  • some ice cubes

  Spatzle with spinach

  • 1 pinch of salt
  • 60 g (1 medium) of eggs
  • 100 g (squeezed) of spinach
  • q.s. of pepper
  • 60 ml of milk
  • 130 g of white flour of type 00

  Juice

  • 15-20 g of grated Parmesan cheese
  • 100 g of speck
  • 50 ml of milk
  • 125 g of fresh ricotta

  Classic Spatzle

  • 60 ml of milk
  • q.s. of pepper
  • a grated nutmeg
  • 1 pinch of salt
  • 100 g of white flour of type 00
  • 60 g (1 medium) of eggs

  Materials Needed

  • Dumpling tool (indispensable!)
  • Large casserole for cooking dumplings
  • Sauce pan
  • Bowl for water and ice
  • Chopping board and knife for speck
  • Pot for steaming spinach
  • Becker and spinach mixer
  • Bowls
  • Ladles
  • Skimmer

  Preparation

  FOR THE SPINACH SPATZLE

  1. Steam the spinach and squeeze it to remove excess water.
  2. In a beaker (or in a tall and narrow container) pour the spinach and the egg. Chop everything until obtaining a velvety cream.
  3. Pour the spinach cream into a bowl, then add the milk, salt, pepper and flour. Mix until you get a rather thick batter.

  FOR CLASSIC SPATZLES

  1. In a bowl, pour the egg, milk, nutmeg, salt and pepper, and flour: mix all the ingredients to form a batter of the same consistency as the previous dough.

  FOR THE COOKING

  1. Bring plenty of salted water to boil. When it reaches the boiling temperature, lower the heat and place the special tool for dumplings on the pan.
  2. Start with the classic spatzle: pour the batter into the instrument and, with vertical movements (up-down), drip the mixture directly into the water (we recommend that you refer to the video).
  3. Wait a few moments and, with a slotted spoon, collect the dumplings that will have surfaced in the meantime.

  Personal-cooker's advice
  Those who wish can prepare the spatzle in advance. For this purpose, however, it is necessary to stop the cooking of the dumplings: the only way is to dip them into a large bowl with plenty of ice water (to be kept in the refrigerator for a couple of days maximum). the dumplings and season them with a sauce of your choice.

  4. Do the same with the spinach batter - you can use the same tool (you don't need to wash it again before pouring the batter).

  FOR THE SAUCE

  1. In a pan, heat the milk and ricotta. Then add the speck cut into strips and add the spatzle.

  The low calorie sauce
  The traditional recipe involves flavoring the spatzle with butter and sage or with cream and speck. To reduce calories while maintaining the flavor, it is advisable to flavor the dumplings with ricotta dissolved in milk. the effect is almost identical to that made by cream!

  2. Serve piping hot, finishing with a sprinkling of grated parmesan.

  Alice's comment - PersonalCooker

  Have you seen? The effect of ricotta dissolved in a little milk is almost identical to that made by cream (classic combination). What more could you ask for? Same result, minimum calories! Enjoy your meal from My-personaltrainerTv.

  Nutritional values ​​and Health Comment on the recipe

  The spatzle they are a typically German first course, widely spread even in northern Italy, more precisely in Tyrol. They, as fresh pasta, do not grow during cooking and the energy content shown on the side must be adapted to the portion of consumption, therefore (for an adult) about 200g (370kcal). Spatzle have an excellent protein content due to the presence of "egg which, on the other hand, contributes (with the ricotta in the sauce) to the" raising of saturated fatty acids and cholesterol. Overall, Alice's spatzle are a sufficiently balanced food and if consumed in the right portions could be part of the diet of any caloric regimen.