Friday, May 18, 2018

Spinach Spaetzle ホウレン草スペーツル

After a great success of making spaetzle using our newly acquired spaetzle maker, my wife made this spinach spaetzle. (What's the old adage, "the right  tool for the job"). She made this basically because we had a bit of spinach left over from another dish. This was light supper and I served spinach spaetzle with meat balls in tomato sauce and green beans.

With the spaetzle maker, the size of the spaetzle is just right and it is much easier to make. By-the-way, it may look like there are peas on the plate in the picture above but it is actually the spaetzle as shown in the close-up below. I heated it up by sautéing in a bit of olive oil.

1/2 cup thawed, drained frozen spinach (we used fresh spinach cooked without any addition of water).
1 cup low-fat (1%) milk
1 egg
1 tablespoon extra-virgin olive oil
1/8 teaspoon grated nutmeg
2 1/4 cup all-purpose flour
1 teaspoon Kosher salt
2 tablespoons unsalted butter, for cooking spaetzle

Bring a large pot of lightly salted water to a boil.

In a blender, combine spinach, milk, egg, oil and nutmeg (#1 and #2); blend until spinach is puréed. Whisk flour and salt together in a large measuring cup (using a measuring cup makes it easier to pour the batter into the hopper of the spaetzle maker). Stir in spinach mixture. (#3).  In several batches pour the batter into the hopper of the spaetzle maker.  Slide the hopper back and forth over the base plate with holes (#4 & #5). Cook until noodles float and firm up, about 1 minute. Lift spaetzle out with a strainer and transfer to a colander to drain and drizzle on some olive oil to keep them from sticking together. (#6)  Repeat with remaining dough.

When ready to serve, melt butter in a large skillet over high heat. Add spaetzle and cook, tossing frequently, until spaetzle just begins to brown.

Although we really did not taste the spinach, it adds a nice green color. This is a welcome change from our usual forms of pasta. Despite a good amount of nutmeg, it is not at all overwhelming. The texture was firm enough to hold together but still very tender.

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