Recently I wrote about the pumpkin seed oil and since then I have been looking for more recipes where I could use this amazing oil. And I found the pumpkin seed recipe: spätzle. Both the seeds and oil are used, and I also sprinkled the roasted pumpkin seeds over the dish. Fabulous.
I also bought new spätzle maker. It is so much better than my old one as the dough does not have anywhere to escape and make a mess.
Pumpkin seed spätzle
recipe slightly adapted from Epicurious
serves 4 as side dish
1/2 C pumpkin seeds (mine were a bit roasted)
2 C flour (I used white spelt flour)
1 tsp salt
1 C water
3 eggs
1 tbsp pumpkin seed oil
50 gr butter
nutmeg, salt and pepper
2 tbsp roasted pumpkin seeds
Blend the seeds and 1/2 C flour until the seeds are ground. Add the rest of the flour and salt. In a bowl whisk eggs, add water and pumpkin seed oil. Slowly add the wet ingredients into the dry ingredients, whisk until smooth. Set aside.
Pumpkin seed spätzle
recipe slightly adapted from Epicurious
serves 4 as side dish
1/2 C pumpkin seeds (mine were a bit roasted)
2 C flour (I used white spelt flour)
1 tsp salt
1 C water
3 eggs
1 tbsp pumpkin seed oil
50 gr butter
nutmeg, salt and pepper
2 tbsp roasted pumpkin seeds
Blend the seeds and 1/2 C flour until the seeds are ground. Add the rest of the flour and salt. In a bowl whisk eggs, add water and pumpkin seed oil. Slowly add the wet ingredients into the dry ingredients, whisk until smooth. Set aside.
In a large saucepan boil water, add salt and with a help of spätzle maker make spätzle. Cook for 2-3 minutes. If you have smaller saucepan make the spätzle in two rounds. Drain spätzle and set aside.
In a big pan melt the butter, add spätzle, freshly grounded nutmeg, salt and pepper. Serve with some drizzled pumpkin seed oil and roasted pumpkin seeds.
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