Gloryhole Tampa Reviews

Spätzle

I could certainly stay with our hands after seeing the wonders that Babs had prepared during last week to pay homage to the 'Alto Adige : first rice with chanterelles and Grauk Ase , then a rye bread sublime and conclude the season with a strudel doc!

There are indeed places of the heart and the South Tyrol (and the Tyrol) is one of them.

will pass the winter holidays in Val Pusteria, an appointment that we renew every year with great joy, or will be six months from the Erasmus student passed through the white peaks of Innsbruck ... the fact is that just in ' Air flies smell of bacon or strudel, my antennae are straightened as radar and salivation increases dramatically.

And sp ätzle , along with dumplings, represent the dish I have eaten and are more often in those places.

Well, sort of like a matryoshka, a tribute to the legendary Babs that paid homage to the Alto Adige I prepared the recipe rectory and best known in Italy: the ones made with the spinach and served with cream and bacon . One trick: the special advance purchase strategic fun gadgets to form the dumplings!

While in Italy are regarded primarily as a first course, we must remember that these "bread dumplings are often served as a side dish. And about the Italians who engage with this recipe, have you ever heard of the myriad ways in which the word is pronounced "sp ätzle ? A continuum of which start from a "crippling" spizzli "and ending with the hilarious" Brush ...

Well, actually something cool is inherent in the name of the dish: the word in Swabian dialect means "Who knows why sparrows "...;-)) , then ...

Meanwhile, to keep my workout gadgets hell-shaped dumplings, I'm already thinking of them again with buckwheat flour, dipped in a fondue Graukäse ...

Spätzle SPINACH

Ingredients for 4:

• 200 grams of cooked spinach, squeezed and passed (fresh weight: about 450 gr)
• 175 grams of flour
• 1 egg
• salt, pepper, nutmeg
• 25 grams of water (approximate)

For the sauce:

• cream
• a slice of bacon, cut into julienne
• a knob of butter

Procedure:

Boil spinach trimmed and then, after they are well drained, chop. Let them cool well.

Make a batter by combining the now cooled spinach, flour, water, egg, salt and a grating of nutmeg.

Let the dough rest in refrigerator for at least half an hour, after which stir and do the test with a special strainer sp ä tzle: The dough should be the right consistency, or should not be too liquid and make sure that you form the dumplings.

The weight of water stated in the recipe, in fact, is indicative: the moisture of the mix varies depending on the size of the egg, the flour used, the residual moisture from the spinach and environmental conditions .

Place tablespoons of mixture in strainer to sp ätzle and ask yourself directly on the pot with boiling salted water. Pull the handle back and forth and then fall that will form the dumplings into the water.

Meanwhile fry the bacon in the melted butter and add the cream.

When the gnocchi rise to the surface, remove them with a slotted spoon and plunge them into the sauce.

Serve hot and be generous with the sauce!