Beetroot Spätzle

with walnuts and sage

Italian twist of a dish from the Alp region: beetroot spätzle! It's served that way in South Tirol - the lighter version of the German "Kässspätzle" with loads of characteristic mountain cheese.

MAIN - 4 SERVINGS - 60 MIN - MASTER

Beetroot Spätzle with walnuts and sage

Here's what you'll need:

  • 200 g boiled beetroot, peeled and diced

  • 2 eggs

  • 200 g flour

  • 90 ml water

  • 150 g butter

  • 50 g walnuts

  • 6 sage leaves

  • Salt

  • Grated Grana Padano or Parmigiano Reggiano

And here's how to make the pink Spätzle:

  1. Place the beetroot, eggs and water in a food processor and blitz until obtaining a creamy, smooth texture. Then add the flour and salt and mix again. Check the consistency, if the batter is too thin add 2 more tbs of flour, in other case it will not keep its during the cooking process.

  2. Fill a large pot with water, add salt and bring to boil. In the meantime, prepare the seasoning: in a large sauté pan, melt butter, melt together with the sage leaves. Let cook until the sage leaves become crunchy and golden, then switch off the heat. Coarsely chop the walnuts and set aside. 

  3. Now make the Spätzle: If you don't have a specific Spätzle machine, take a cutting board (preferably wood, with a handle if you have) and make it wet under running water. Then place parts of the dough on it and evenly spread the dough on it. Dip the top the cutting board in the hot water - it needs to be very wet for this technique to work. Then use a knife with an even surface and quickly start scraping the dough into the water. Please watch THIS video here to see how the technique works - never mind the German language, you'll get the point!

  4. When the strips are in the water, stir it so they don't stick together and let it cook until they quickly firm up and float to the surface. This doesn't take more than a few seconds. With a skimmer spoon, take them out of the water and drain well. Repeat the technique until you're out of dough.

  5. When done, transfer the Spätzle to the pan with butter and sage. Stir well to coat with the seasoning and finally, add the cheese, the walnuts and serve immediately.

  6. Enjoy your excursion to the Alps, and remember to tag your own creations with @eatgrim and #eatgrim on Insta :)

Recipe by Mad & Delicacy

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