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
Dough
Spaetzle
Spinach
To serve
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt, then make a well in the centre. 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.
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.
Spinach
Melt the butter in a non-stick frying pan and simmer until it smells nutty. Add the spinach, allow to wilt. Pour in the water, cover and simmer for approx. 2 mins. Add the saffron, season.
To serve
Add the spaetzle to the spinach, mix, heat through. Plate up the spaetzle, scatter the almonds on top.
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