FOR SPÄTZLE
Components
- Two large taioba leaves (100 g of cooked and drained taioba leaves)
- One egg
- 1 1/2 teaspoons of wheat flour
- season with salt as desired
- freshly grated nutmeg to taste
Ready state
- Thoroughly wash two taioba leaves and gently tear them apart, removing the central stem pieces and the thicker veins, as these fibrous parts should be discarded.
- Place a medium-sized pan filled with water on high heat. Once it reaches a boil, add half a teaspoon of salt and immerse the leaves. Cook them for approximately 2 minutes, or until they become very tender.
- Using tweezers (or a squeezer), move the cooked leaves to a sieve and allow the excess water to drain thoroughly while they cool.
- Lightly press the leaves to remove extra water and weigh them: you will require 100 g of cooked and drained leaves (approximately 1/2 cup). This measurement is crucial since the size of taioba leaves can differ significantly.
- Put the pressed taioba into a 240 ml measuring cup. In a small bowl, crack the egg and pour it into the measuring cup—if the egg is bad, you won’t ruin the recipe. Fill the cup with water until it reaches the full volume, ensuring the recipe remains balanced no matter the size of the egg used.
- In a blender, blend the taioba with the measured egg and water until a smooth mixture is achieved. Pour it into a bowl and season with half a teaspoon of salt and nutmeg to your liking. Gradually add the flour, mixing thoroughly with a bamboo spatula until the mixture becomes sticky and elastic. To test the consistency, lift some of the mixture with the spatula; it should gently fall back into the bowl.
- Bring 2.5 liters of water to a boil in a large pot over high heat. Once boiling, add one tablespoon of salt. Put some dough into your spätzle maker, hold it over the pot, and let the dough drip directly into the boiling water. The key is to move quickly to prevent the dough from cooking in the steam and clogging the holes of the utensil. Cook the spätzle in small batches for about 2 minutes, or until they float to the top.
- Using the squeezer, move the cooked spätzles to a serving dish and drizzle with a little olive oil to prevent them from sticking. Save 1 cup of the boiling water to finish the recipe.
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If you wish to make the spätzle ahead of time, move the cooked spätzle directly from the boiling water into a bowl of ice water. Afterward, simply drain and store them on a plate with a drizzle of oil for up to two days in the fridge. When ready to serve, you can warm them in the sauce, sauté them in a hot pan with olive oil (or butter), or briefly dip them in hot water.
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Don’t skip making the recipe just because you don’t have a dedicated spätzle tool! Any kitchen utensil with large holes that lets the dough pass through with the aid of a spatula will work. You can use a noodle strainer or a vegetable grater.
If you like, use a small bamboo board: dip its tip into boiling water and spread some dough on the moistened board, creating a thin layer. Bring the board close to the pan and, using the flat side (not the cutting edge) of a knife, pull small pieces of dough, dipping the knife into the boiling water to release them.
FOR THE REVISED REPORT AND COMPLETION
Components
- 2 cups of shredded purple cabbage (approximately half a cabbage)
- 3 tablespoons of butter
- 1 teaspoon of caraway seeds
- 1 cup of spätzle cooking water tea
- Add salt and ground pepper as needed to suit your taste.
- Four strips of bacon
- Parsley and basil leaves, added according to taste, for serving.
Ready state
- Begin with the bacon. Arrange two layers of paper towel on a plate, then lay the bacon slices side by side without overlapping. Cover the bacon with two additional layers of paper towel. Microwave on high for 2 minutes, or until the bacon turns golden, though cooking time may vary depending on the thickness of the slices. If the bacon isn’t golden yet, flip the top paper towels and microwave in 1-minute increments to avoid burning.
- Take the paper towel leaves off the dish to prevent the bacon from sticking, and allow it to cool while you prepare the cabbage.
- Using a vegetable slicer (or mandolin), slice the cabbage into thin pieces—be sure to avoid cutting the tough central core. Put the sliced cabbage into a bowl, fill it with water, and rinse thoroughly. Drain the cabbage from the water and dry it using a salad spinner.
- In the pilon, gently crush the kummel just enough to release its flavor into the reservoir.
- Heat a large non-stick frying pan over medium heat. Add the kummel and toast for a few seconds to bring out the flavor. Stir in 1 tablespoon of butter and let it melt; then add the sliced cabbage, season with salt and pepper to taste, and sauté for about 2 minutes until it begins to wilt. Move the cabbage to a bowl.
- Maintain the skillet over medium heat, add half a tablespoon of butter, and put in half of the baked spätzles. Cook for approximately 4 minutes, stirring occasionally. Serve on two plates and repeat the procedure with the remaining dough, adding another half tablespoon of butter to the pan.
- Pour 1⁄2 cup of baking water into the frying pan to heat, then season with salt and pepper. Turn off the heat and stir in 1 tablespoon of frozen butter. Move the pan in circular motions to blend the butter with the water. For a thinner sauce, gradually add the remaining cooking water.
- Serve the spätzle alongside the sautéed cabbage, drizzled with some butter sauce, garnished with parsley leaves and purple basil to your liking, and topped with crispy bacon, either sliced or roughly chopped to add texture.
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If you prefer a vegetarian option, omit the bacon preparation and proceed directly to the cabbage.
