Yield: 1 servings
|2 cups||Unbleached white flour|
|1 large||Egg; lightly beaten|
|2 tablespoons||Olive oil|
|1 small||Onion; finely chopped|
|1 small||Carrot; diced|
|1||Clove garlic; minced|
|2 smalls||Bulb fennel; thinly sliced|
|1 tablespoon||Chopped fresh parsley|
|¼ cup||Dry white wine|
6 SERVINGS OVO-LACTO
There are a variety of ways to form spaetzle. Cutting the dough results in large and irregularly shaped dumplings. Or, you can push the dough through a potato ricer, food mill or colander for smaller dumplings.
Bring large pot of salted water to a boil. Meanwhile, in large bowl, mix flour and salt. Make well in center of flour mixture and add egg and water.
Stir egg-water mixture, gradually drawing in flour from edges until mixture is blended and forms a soft, smooth dough (add more flour or water as necessary).
Sauteed fennel: In large skillet, heat oil over medium heat. Add onion and carrot and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add fennel slices, parsley, bay leaf and wine. Reduce heat and cook until fennel is tender, 8 to 10 minutes.
Fill potato ricer fitted with a ¼-inch hole attachment with half the dough and push it through into boiling water. Repeat with remaining dough.
Alternatively, divide dough into two pieces and press or roll each piece on a lightly floured surface about ½ inch thick. Using wet knife, cut dough into thin slivers about 2 inches long. Using knife or spatula, carefully push the pieces of dough into the boiling water.
Cook spaerzle until they rise to the surface, reduce heat to medium high and cook until tender and cooked through, 6 to 8 minutes more. Remove with slotted spoon and drain in colander. Add to fennel mixture, tossing lightly to coat. Season with salt and serve right away.
PER SERVING: 241 CAL; 6G PROT.; 6G TOTAL FAT (1G SAT. FAT); 39G CARB.; 35MG CHOL.; 241MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 46 Converted by MM_Buster v2.0l.