Mountain Flavours
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Spätzle are a preparation originally from Bavaria, but widespread in the Tyrol region and adopted in the kitchen internazionale.Nella Hall with its precious Swarovski crystals and characteristic paths, the chef Markus international showcases Steinmayr us the recipe for the characteristic Spa tzle Tyrol.
Tuesday 15 April 2014 3 minutes reading time
The origin of this specialty dates back to the peasant culture. They were the peasants in fact invent this food poor but hearty. Spätzle are a thick paste and form small and irregular.
It is dumplings made from wheat flour, eggs and water. Spätzle have a characteristic teardrop shape that is achieved with a special grater called spätzlehobel: a tool consisting of a perforated base on which slides a vessel containing the mixture that is done go back and forth as if it were a trolley . There are several versions, one that tells Markus Steinmayr of Goldener Lowe Hall is the variant with melted cheese.
Ingredients • 400 g flour • • 4 eggs 125 ml of water • 1 teaspoon salt • • pepper 60 g of cheese Tilsiter • 60 g Emmental cheese • 60 g Gruyère cheese • 60 g of cheese Bergkäse • 60 g of cheese Bergbaron
ProcedimentoLavorare the flour, eggs, salt and water until dough is smooth. Bring water to a boil with a little salt and pour the mixture using the spätzle grater. Cook until the spätzle come to the surface. Drain with a slotted spoon or a large mesh strainer and let drain. Grate the cheese and mix well. In a well-buttered baking dish arrange layers and the cheese spätzle, the last layer should be cheese. Pepper. Add a little ' of cream on the surface and gratin in the oven at about 180 ° C.
The recipe is from "Austrian Tyrol summer 2014: 15 recipes for all tastes" available online: www.tirolo.com / recipe book
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