Fwd: Re: [Sca-cooks] re:dumplings

[Huette von Ahrens]

#4 not received.

Huette

> I have found three different ways of making
> spaetzle.  One is like you mention, rolling it
> into finger widths and cutting it before
> boiling.
> Another is to rice it with a special spaetlze
> mandolin.  The third is to make it like my
> Prussian grandmother did, by dropping
> teaspoonfulls of dough directely into the
> boiling
> water.  All are correct, just regional
> variations.
> 
> But, as I said before, Dr. Thomas Gloning
> hasn't
> found any period spaetzle recipes, as of a 
> conversation several years ago and he has
> access
> to all these manuscripts.
> 
> Huette
> 
> --- ysabeau <ysabeau at mail.ev1.net> wrote:
> 
> > That sounds kind of like the recipe for
> > spaetzle. I first had it 
> > in Germany and it is kind of a cross between
> a
> > noodle and 
> > dumpling...more of a drop like a dumpling,
> but
> > not quite big 
> > enough to get the bread part in the middle,
> if
> > that makes sense. 
> > I've traditionally seen it served with
> goulash
> > but I think it 
> > would be good in any type of dish that would
> > include noodles or 
> > dumplings. 
> > 
> > I found the following on the Florilegium 
> > <quote>OK, found the documentation from a
> class
> > I taught in the 
> > Midrealm. 
> > Fahrenkamp gives his source as the 14th C.
> > Tegernsee Cloister, but 
> > does
> > not give the original, and I don't have a
> copy
> > of this, although I 
> > would
> > love to.
> > 
> > The Stuttgarter Kochkolleg gives the possible
> > origin as 13th C., 
> > derived
> > from Italian workers who brought their
> favorite
> > pasta recipes with 
> > them
> > to Germany.  The Italian word, _spezzatina_,
> > refers to little 
> > cuttings of
> > noodle dough.  Niccolo, does this go along
> with
> > your Italian 
> > research?
> > 
> > Allison,     allilyn at juno.com
> > </quote>
> > 
> > I don't know if this Allison is on this list,
> > but here is the URL 
> > for the thread. I can't post links through
> this
> > email client - 
> >
>
http://www.florilegium.org/files/FOOD/dumplings-msg.rtf
> > 
> > Spaetzle:
> > Spaetzle Recipe
> > 2 1/4 cups all-purpose flour 
> > 1 teaspoon salt 
> > 1 egg, well beaten 
> > 1/4 to 3/4 cup water 
> > Sift flour and salt into a mixing bowl. Add
> > egg; mix. Add water 
> > gradually until batter is stiff but smooth.
> > Press dough flat on a 
> > plate or floured board. With a sharp knife,
> > scrape small pieces of 
> > dough off and drop into boiling salted water.
> > There should be only 
> > one layer at a time of spaetzle cooking. Boil
> > gently for 5 to 8 
> > minutes, or until done to your taste. Remove
> > with perforated spoon 
> > and let drain. Serve as a side dish with
> meat.
> > Serve right away or 
> > sauté the finished spaetzle in butter until
> > golden and sprinkle 
> > with Parmesan cheese. 
> > 
> > Ysabeau
> > Barony of Bryn Gwlad
> > Ansteorra


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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