#spinach green

[nosamyrag]

[nosamyrag]

[loveshetlands]

Vintage shetland wool cardigan. Thick, coarse and stiff wool.

[granolamista]

Spinach Spätzle

Spätzle, the delicious little German, are easy to make, though it takes a bit of practice. Green spätzle, made with spinach purée, usually are sizzled with bacon and sage leaves. Spätzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.

INGREDIENTS: 5 ounces baby spinach leaves or larger leaves | 4 eggs | 4 egg yolks | Salt | ¼ teaspoon grated nutmeg | ¼ teaspoon black pepper | 3 ¼ cups all-purpose flour | 4 ounces bacon or pancetta, cut crosswise into thin lardons | 4 tablespoons butter | 12 fresh sage leaves |  Grated Parmesan

1.  Drop spinach leaves into boiling water, then drain and squeeze dry. Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green purée.

2. Add 1/2 teaspoon salt, nutmeg and pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes in a mixing bowl or stand mixer, until lump free. Leave batter to rest at room temperature, covered, for 15 minutes.

3. Prepare an ice-water bath. Bring a large wide pot of salted water to a boil. Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other. With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water. (Cook a dozen or so at a time.)

4. Let the spätzle cook for 1 minute or so, until they rise to the surface. Remove with a skimmer and immediately cool in ice water. Continue until all batter is used. Drain cooked spätzle and dry. (The recipe may be prepared up to this point several hours before serving.)

5. Just before serving, set a large wide skillet over medium-high heat. Add bacon and butter, then sage leaves and let sizzle for 30 seconds. Add cooked spätzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.

The New York Times recipe featured in: Spaetzle For Supper Or A Side.