John Myers
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Spinach Spaetzle with Mirabelle Compote.
The perfect spinach spaetzle with mirabelle compote. recipe with a picture and simple step-by-step instructions.
Dough:
- 3 Pc. Free range eggs
- 1 teaspoon Coarse salt
- 200 ml Natural carbonated mineral water
- 230 g Wheat flour
- 80 g Whole wheat flour
blanch:
- 170 g Frozen spinach
- 1 Pc. Diced onion
- 2 liter Salted water
- 1 pinch Freshly grated nutmeg
- 1 pinch Black pepper from the mill
Melt the spaetzle:
- 1 Pc. Butter
- 100 g Bread cubes
- 4 tablespoon Roasted sunflower seeds
cooked myself:
- 1 Glass Mirabelle compote
- Beat eggs + salt, slowly stir in mineral water.
- Mix in the flour in portions, there should be no lumps. Season the dough.
- Blanch the spinach, add the onion shortly before the end of it, blanch it for approx. 2 minutes. pour off, put off, express well. Cut a little bit, stir into the dough. The dough should now rest for at least 30 minutes.
- Bring the water to the boil, place a small amount of dough on the perforated plate and scrape in the dough. Also works with a spaetzle grater.
- As soon as the spaetzle come up, skim off, otherwise they will stick to each other.
- To pan the spaetzle in hot butter.
- Make croutons over the spaetzle. Roasted sunflower seeds, also pour over them.
- Serve with mirabelle compote (cooked down yourself).
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