| Status Approved |
| Name | Tomato & Basil Spaetzle |
| Category | American, Cooking on Budget, European, Pasta, Vegetarian & Special Diets |
| Serves/Yields | 4 main dish servings |
| Source | Kate's own |
| Difficulty | Easy |
| Prep. Time | 20 minutes |
| Cook Time | About 30 minutes total |
| Introduction |
| I saw something on Iron Chef America where Bobby Flay made a pumpkin spaetzle. It made me start thinking of different ways to make these delicious little dumplings. This is my first creation and it was a huge success. |
| Ingredients |
| 3 medium eggs , well beaten
3 cups all_purpose_flour
1/2 tsp salt
1 14 oz can diced tomatoes , undrained
1 large garlic_clove
6 large fresh basil leaves, rinsed
2 Tbsp butter
Parmesan cheese, optional |
| Directions |
| Step: 1 | Measure the flour into a mixing bowl. Bring 2 quarts of water to a boil.
Peel the garlic clove.
Pour tomatoes into a blender container along with the garlic clove and salt. Puree the mixture on high speed until liquid. Add the basil leaves and run the blender in a few short medium speed bursts,
just until basil is chopped. |
| Step: 2 | Measure one cup of the tomato mixture. The remaining mixture can be used to make pasta sauce.
Add the tomato mixture to the flour and mix well. If dough is too soft, add a little more flour.
Using a spaetzle maker or a potato ricer fitted with the large hole plate. Process dough into the boiling
water. As soon as they come to the top, there done. As each batch cooks, scoop them out into a skillet .
with some melted butter. Toss the spaetzle in the butter and add some fresgly grated parmesan cheese. |
| Step: 3 | I served this with italian sausage that I first boiled and then removed the casing and sliced. I browned the
pieces a little in the butter and then added the spatzle and a drizzle of extra_virgin_olive_oil. |
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