Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Spaetzle dough
Savoy cabbage
To cook the spaetzle
Mushroom sauce
How it's done
Spaetzle dough
Mix the spaetzle flour, dukkah and salt in a bowl, make a well in the middle. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
Savoy cabbage
Place the cabbage on a baking tray lined with baking paper, brush both sides with oil, season.
To roast
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the cabbage, cut away the stem if necessary.
To cook the spaetzle
In batches, spread the dough onto a wet chopping board using a spatula. Scrape off approx. 2 cm strips of dough and drop them straight into the boiling salted water. Keep dipping the spatula in the boiling water. As soon as the spaetzle rise to the surface, remove with a slotted spoon. Heat the butter in a non-stick frying pan. Add the breadcrumbs, toast until golden brown. Add the spaetzle, mix.
Mushroom sauce
Heat the clarified butter in a non-stick frying pan. Fry the mushrooms for approx. 3 mins. per batch. Add the garlic, cook briefly. Pour in the wine and reduce almost completely. Add the single cream, simmer for approx. 5 mins., season. Serve the cabbage slices with the spaetzle and mushroom sauce.
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