Beetroot Spätzle is a typical first course of the Tyrolean tradition enriched with steamed and then blended red beetroot.
These Tyrolean dumplings remind me a lot of my childhood when my parents took me on vacation in Trentino Alto Adige. I have eaten many different ones, seasoned in all ways… and since I recently miss Trentino and my summer vacations in the mountains a little, I decided to prepare beetroot spätzle to feel less nostalgic!
Have you ever tasted them?
Try also:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 2/3 cups all-purpose flour
- 2.3 oz beetroot
- 3 1/3 tbsp water
- salt
- butter
- sage
- nuts
Tools
- 1 Grater for spätzle
Steps
Pour the beetroot into a tall glass.
Add water and blend with an immersion blender until you get a smooth and liquid purée.
Pour the eggs into a bowl. Add the blended red beetroot and salt.
Give it an initial stir, then gradually add the flour.
Combine with a whisk until you get a smooth and homogeneous dough, free of lumps.
Heat water in a large pot. As soon as it boils, salt it to taste, place the spätzle grater on the pot, and pour the mixture inside it.
Slide the grater so that the mixture falls into the pot, and when the Tyrolean beetroot dumplings float to the surface, you can drain them.
Pour the spätzle into a pan with melted butter and sage.
Sauté for a few minutes, then serve adding some crushed nuts.
STORAGE
Store the beetroot spätzle in the refrigerator, in a food-grade airtight container, for up to 2 days.
