Drive away with green broad beans and ricotta
20 recipes
Beetroot Spatzle
ingredients
servings
4
Farina Farina Intera
200 oz
Red beetroot
200 oz
Eggs
2 unit
Water
90 oz
Butter
150 oz
Shelled walnuts
50 oz
Fresh sage
6 leafs
Salt
2 pinches
Parmigiano cheese
a bit
first courses from Italy - Lombardia
Beetroot Spatzle
Beetroot Spatzle
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An excellent first light but delicious
preparation
step 1
If you have purchased a ready-to-use cooked beetroot (you find them vacuum packed in the supermarket) you have to remove the surface layer, then cut it into slices and further reduce it into cubes. Transfer it to the mixer.
step 2
Add the eggs and the water, blend until the mixture is creamy. Also incorporate the flour and salt, then blend again.
step 3
When the mixture is ready, bring a saucepan of salted water to the boil and place the special object for the spatzle on the boiling water (if you don't have it you can use a potato mash).
step 4
Dedicate now to seasoning: in a pan, melt the butter with the sage, which must become golden and crunchy, then turn off the heat.
step 5
Cook the spatzle with beetroot: pour a little beet batter into the steel square of the special machine, slide it to the right and left until the dough has all fallen into the water to form droplets.
step 6
When they are cooked they will resurface. As they emerge collect them with a skimmer.
step 7
Pour them from time to time into the pan with the sauce and sauté in a pan. Coarsely chop the nuts and add them. At this point, put them on the table, bringing some grated cheese to the table, so that your guests can use it if they like.
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