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
Harissa
Dough
Spaetzle
To serve
How it's done
Harissa
Heat the oil in a pan. Add the chillies and all the other ingredients up to and including the coriander seeds, sauté for approx. 2 mins. Pour in the lemon juice and water, cover and simmer for approx. 15 mins., stirring occasionally, season with salt, puree, leave to cool.
Dough
Mix the flour and salt in a bowl, create a well in the middle. Whisk 1½ tbsp of harissa with 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.
Spaetzle
In batches, press the dough through a spaetzle sieve into the gently simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.
To serve
Heat the oil in a pan. Add the carrots and spaetzle, fry for approx. 10 mins., season, plate up. Spread the crème fraîche on top, sprinkle with the nuts.
| Shelf life: | Harissa can be stored in a jar covered with oil and sealed tightly in the fridge for approx. 5 days. |
|---|---|
| Tip: | Wearing gloves, cut the chillies in half, place them in a bowl of water, leave to stand for a short time. The seeds will come away themselves. |
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