As I wrote last Thursday, my boyfriend and I went to Basel for the weekend. I was quite looking forward to the trip but I wasn’t aware it would turn out to be such a memorable moment. Continue reading
In the Swiss German part of Switzerland, spaetzli is something often eaten in this time of the year with game dishes. I find it’s something which works just as well with chicken or beef or vegetable… Since we were in Basel I though it would be an appropriate recipe to post. I adapted this recipe from the Swiss Cooking book (from Alfred Haefeli).
Recipe for 4-6 as a side dish
Prep time: 15 min
Cook time: 30 min
300 g arugula
400 g flour
1 dl milk and water
0.5 dl water
1 tsp. salt
4 tbsp. dry roasted pine nuts
Grated Sbrinz cheese (alternatively use parmesan)
Place the washed arugula in a pan and cook until they are soft. Place them in a strainer and press to remove excess moisture. Now, either finely chop them or, place in a food processor (like I did).
In a bowl mix and beat the flour, eggs, milk, water and salt with a wooden spatula until small bubbles form then, mix in the arugula. The consistence should be a little like a pancake batter, if it’s thicker just add a little water.
Fill a pan with high sides with salted water and bring to a boil.
If you have a spaetzle make use it by placing the batter on its surface and push down the mass so that it falls into the boiling water. Alternatively use a wooden board and form the spaetzle by scraping the surface with a knife and letting the dough drop into the water. Once the spatzle rise to the surface remove them with a slotted spoon and place in a bowl.
In a non stick pan melt some butter and add the spaetzle to brown on a high heat for a couple of minutes (you might have to do this in more batches). At the end add the pine nuts, toss place in a serving dish and sprinkle with the grated cheese.