Spinach Spaetzle with Bacon and Sage
Spaetzle, the delicious little German dumplings, are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool. These are green spaetzle, made with spinach puree, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sauteed in butter to serve.
Spaetzle, the delicious little German dumplings, are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool. These are green spaetzle, made with spinach puree, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sauteed in butter to serve.
- Carbohydrate 331.724327794047 g
- Cholesterol 1079.84320288432 mg
- Fat 131.202850841721 g
- Fiber 12.5265001771738 g
- Protein 90.8542337698015 g
- Saturated Fat 60.6710360068305 g
- Serving Size 1 1 recipe (1305g)
- Sodium 7360.80661640621 mg
- Sugar 319.197827616874 g
- Trans Fat 11.6361092716223 g
- Calories 2898 calories
Step-by-step
- Drop spinach leaves into boiling water to blanch, then transfer to a bowl of ice water to cool. Drain spinach and squeeze dry.
- Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green puree. (Alternatively, finely chop the spinach and stir together with beaten eggs and yolks.)
- Put spinach in a mixing bowl or the bowl of a stand mixer. Add 1/2 teaspoon salt, the nutmeg and the pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes, until lump free. If the mixture seems too stiff, beat in a few more tablespoons cold water. (If using a spaetzle tool, thin the batter to a more runny consistency.) Leave batter to rest at room temperature, covered, for 15 minutes.
- Prepare an ice-water bath. Bring a large wide pot of well-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.) Let the spaetzle 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 spaetzle and blot dry. (The recipe may be prepared up to this point several hours before serving.)
- Just before serving, set a large wide skillet over medium-high heat. Add bacon and let it render without browning much, about 2 minutes. Pour off fat and leave bacon in pan. Add butter and let it foam, then add sage leaves and let sizzle for 30 seconds. Add cooked spaetzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.
Spinach Spaetzle with Bacon and Sage: A Culinary Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. But sometimes, the simplest recipes offer the greatest rewards. That's precisely what I discovered with this Spinach Spaetzle with Bacon and Sage recipe. It's a dish that feels both elegant and comforting, perfect for a weeknight dinner or a special occasion. The vibrant green color of the spaetzle alone makes it a feast for the eyes, and the combination of flavors is simply divine.
The beauty of this recipe lies in its versatility and relative ease of preparation. While the technique of making spaetzle might seem daunting at first, I assure you it’s much easier than it looks. The rhythmic action of dropping the little dumplings into boiling water becomes almost meditative after a few attempts. And don't be intimidated if your spaetzle aren't perfectly uniform on the first try – their charming imperfections only add to their rustic appeal. The most important thing is to have fun with the process!
The rich, smoky flavor of the bacon complements the earthy notes of the spinach and sage perfectly. The parmesan cheese adds a salty, sharp counterpoint that elevates the dish to a whole new level. This is a recipe that allows for creativity. I often experiment with different herbs and spices, adding a pinch of red pepper flakes for a touch of heat, or substituting pancetta for bacon for a slightly milder flavor. The possibilities are endless!
Beyond the Recipe: A Celebration of Flavor and Simplicity
Cooking for me is more than just nourishment; it's a form of self-expression, a way to nurture my family and connect with my heritage. This recipe, with its German roots, reminds me of simpler times, of cozy evenings spent around the table with loved ones. The process of making spaetzle is a testament to the beauty of handmade food, a reminder that even amidst the chaos of daily life, there's always time to slow down and appreciate the simple joys of cooking and sharing a meal.
Tips for Spaetzle Success:
- Don't overmix the batter: Overmixing can result in tough spaetzle. Mix just until the ingredients are combined.
- Use cold water: Cold water helps prevent the batter from becoming too sticky.
- Rest the batter: Allowing the batter to rest helps develop the gluten and results in more tender spaetzle.
- Cook in batches: Avoid overcrowding the pot; cook the spaetzle in small batches to ensure even cooking.
- Immediately cool in ice water: This stops the cooking process and prevents the spaetzle from becoming mushy.
Serving Suggestions:
This Spinach Spaetzle with Bacon and Sage is incredibly versatile. It's delicious on its own, but it also pairs beautifully with a variety of other dishes. Consider serving it as a side dish with roasted chicken or pork, or as part of a larger buffet spread. A simple green salad would be a refreshing complement to its rich flavors. And for an extra touch of indulgence, consider adding a dollop of sour cream or crème fraîche.
Ultimately, this recipe is a celebration of simple ingredients transformed into something truly special. It's a dish that will impress your guests, nourish your family, and leave you feeling satisfied and accomplished. So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. You won't be disappointed!
Variations and Adaptations:
The beauty of this recipe lies in its adaptability. Feel free to experiment with different variations to suit your taste preferences and dietary needs:
- Vegetarian option: Omit the bacon and use vegetable broth instead of water to add flavor.
- Spicy kick: Add a pinch of red pepper flakes to the batter or sprinkle some chili flakes over the finished dish.
- Herby twist: Experiment with different herbs, such as chives, parsley, or thyme.
- Cheese lover's delight: Add different types of cheese, such as Gruyere or fontina.
- Nutty addition: Toast some walnuts or pecans and sprinkle them over the spaetzle for added crunch.
This Spinach Spaetzle with Bacon and Sage is more than just a recipe; it's a gateway to culinary exploration and a reminder that even the simplest of meals can be extraordinary.
