We knew were were cooking a French/Swiss style Goose Breast for our entree the other night, but we needed sides! One starchy side that’s often on our mind for this type of cuisine is Spatzli, which is a Swiss/German Dumpling. It’s easy and fun to make, and you can customize it in a lot of funky ways. For this particular iteration, we noticed that we had some truffled sea salt and a small jar of minced black truffles…and we thought that the earthiness of the black truffle notes would pair well with the goose meat. So, we infused our dumplings with truffle! And, it worked really well, turning this simple side into a luxurious one!
We sauteed our Spätzli in a mix of truffle oil and butter and served under our Garlic Goose Breast Confit and alongside some sauteed kale.
Time: 30 Minutes
Ingredients (makes 3 servings):
- 1 Cup All Purpose Flour
- 2 Eggs
- 1/4 Cup Milk
- 1 Teaspoon Salt
- 1 Tablespoon Minced Black Truffle
Method:
- Fill a large pot half way with water, and bring it to a low boil. As your water heats, turn your attention to your dough.
- Crack your eggs into a measuring cup, and add your milk. Use a fork to beat and fully mix together.
- Combine your flour, salt, and minced black truffle in a mixing bowl. Stir to combine.
- Pour your eggs into your flour bowl, and continue to mix until it forms a smooth, tacky paste.
- When your water starts to boil, use a spatula to transfer your dough into a colander (we like to use a metal grill pan for this for max sturdiness and perfectly sized holes.
- Hold your colander over your water, and use your spatula to scrape your dough through the holes and into the water. Continue doing this until all of your dough is in the water.
- Cook for around 5 minutes until your spätzli puffs up a little and floats.
- Drain your water.
- Either plate and eat right away, fry your spätzli in a little butter before eating, or turning it into a Spätzlipfanne. Devour, and enjoy!
