Vinifera’s Cabernet Scented Spatzle
- 2 cups all purpose flour
- 1 tablespoon of Vinifera Powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1 teaspoon salt
- 2 eggs
- 3/4 cup milk (if you find it is too thick add just enough, 1 or 2 oz to soften)
1 tablespoon olive oil, for brushing (optional, or other flavour oil)
More chopped fresh herbs (optional)
A flaky salt, such as Maldon (don't skip)
Toasted sesame seeds (optional)
Place a good size sauce pan of water on the stove, bring to simmer
In a bowl Mix all dry ingredients together, stir in eggs, then milk until batter becomes fluid, if too thick just add a splash more milk, the next part is simple and can be assisted with Spatzle machines, I prefer to use a perforated pan, spray with a non stick vegetable spray, pour some of the batter in to the pan, hold over the simmering water and with a spatula push through the holes into the water. When the spatzle float remove with a slotted spoon, and place in cool water, repeat until all of the dough is cooked. When spatzle is cool remove from water, toss in a little oil until serving time.
To reheat spatzle, melt a little butter in a sauté pan, add spatzle and continue to toss, don’t let spatzle to stick, My personal favorite is to add fresh gated horseradish to the butter, this is a fantastic side dish with meats and poultry, even better with eggs and bacon for a brunch.
Funding for this project was provided in part by Agriculture and Agri-Food Canada through the Agricultural Adaptation Council's CanAdvance Program.
