Špecle - Ljevanci - Spätzle

This dish is famous especially in Germany, we call them ljevanci, kapanci…. an excellent side dish, an addition to a stew, or as a stand-alone dish…. There are already recipes but I will give some basic tricks and a few suggestions for serving….

Preparation steps

Beat eggs with salt and some water
Slowly add to the flour and mix
Add water to the desired density (must be able to leak through the holes, if you have a machine it can be a little thicker then you get something resembling small spaghetti)
In plenty of salted water you can boil them with a lightly soaked board and a soaked knife tip or scrape some tiles into the water, or take them out into some hollow spoon like me and scrape them with a plastic plate or spoon and best if you have a skewer machine….
Drain them… Tips
BASIC: Per 100 g of flour 1 egg, 0.5 dl of water vode.
Serving
With a little butter or oil as a side dish
In stews and stews
Fried in a pan with breadcrumbs and / or walnuts
On a pan with onions and cheese etc.….
Or as an ingredient of my favorite dish grenadier march
Here you can see the preparation and some recipes… http: //www.youtube.com/watch? V = lkx_6OdE704http: //www.youtube.com/watch? V = Fv4wDmd6L60 & feature = relatedhttp: //www.youtube.com/watch? v = qi0OYXqXieE & feature = related

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Rosa Cooking