Spatzle - Eatoutzone

city guide . categories . best deals . events . food trivia . plan-a-meal . ratings . guest book .

	Enjoying your eatout!
	Dining etiquette All about cuisines Healthy food Hosting a party
	Know More...
	Food Articles Beverages Desserts Food jokes Food quotations Subscribe to mailers Glossary
	Search in Eatoutzone Google: Yahoo: MSN:


SPATZLE

Spätzle (German, sometimes explained as being a diminutive of Spatz "small sparrows") are similar to noodles and much used in southern Germany, western Austria, Switzerland, Alsace and sometimes also in Italy (there they are named "Troffi"). They are fabricated by grating or scraping dough into boiling water and continuously sieving out the batches that are cooked. The dough is a simple affair, consisting of eggs, flour,
and salt. Some Spätzle recipes also contain milk or water. The classic variety are "button" Spätzle (Knöpfle), which are lentil-shaped. If the dough is of firmer consistency, elongated (more noodle-like) Spätzle may be formed. This is the variety that can be purchased dried and packaged. Spätzle may accompany any meat dish and are generally prepared with a sauce. Examples of variations of Spätzle are:
Preparation of Käßspätzle eaten with sweet-sour lentils and fine-skinned frankfurter-style sausages in Schwaben, also known as the famous Linsen, Spätzle & Saitenwürstle. mixed with fried onions and grated cheese (lots), then fried in a pan or baked in the oven as a substantial main course, mostly in Swabia and Bavaria , as Kässpätzle.
However, the most traditional minimalist approach to spätzle serves it with only butter, bread crumbs and a little grated cheese tossed together.
Top
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

home . listings . foodies . review . offers . contact

food trivia . best deals .city guide . get listed . membership . enquiries