Preparar Spaetzle

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No hay nada como preparar spaetzle casero. Pero realmente, no hay! El producto que se comprado en la tienda ni siquiera se acercan a la imitación de la gloria que es este manjar de Europa del Este. Para saborear algo bueno, tienen que hacerlo usted mismo o que otra persona lo haga. Este sabroso, fideo de huevo que se derretir-en-su-boca se suele encontrarse en las cocinas de Alemania, Austria, Hungría, Alsacia y Suiza. Y aunque parece como algo que iría bien con platos más salados como un cordero guisado o Beef Stroganoff, en realidad puede ser servido como postre. Una de nuestras recetas favoritas se llama Kirschspätzle e implica algunas cerezas frescas y una salsa de mantequilla clarificada, azúcar morena, canela y nuez moscada. haremos un poco spaetzle en un latido de corazón!

Así que seguir a nuestro chef culinario como te enseñamos cómo hacer spaetzle casero en esta clase de cocina en línea! Se convertirá rápidamente en uno de sus alimentos favoritos.

Spaetzle

Ingredients
12 eggs
1 qt water
3 lb flour
2 tsp salt
½ tsp nutmeg
8 oz whole butter
Salt and pepper to taste
Chopped fresh parsley for garnish

Directions
1. Whisk eggs. Add water, flour, salt and nutmeg. Mix by hand until well blended; the batter should be a smooth paste. Add more flour if needed. Cover and refrigerate the batter for one hour.
2. Place the batter in a Spaetzle maker, perforated steam table pan or colander suspended over a large part of salted boiling water. Work the batter through the colander’s holes using a plastic bowl scraper or rubber spatula. The batter should drop into the boiling water.
3. Cook the dumplings in the simmering water until they float to the surface-about 3 or 4 minutes. Remove them with a skimmer and shock them with some cold water.
4. Before serving, sauté the dumpling in butter to heat through. Season and garnish with chopped parsley.

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