Spätzle pasta, mushroom sauce
Spätzle are pasta found in eastern France, in Alsace. "Spätzle" is a Swabian word, diminutive of Spatzen ("sparrows"). The name is owed to the fact that, when spätzle is cooked and put on a plate, it sounds like a sparrow's nest.
Spätzle
Ingredients (Serve 3)
Traditional recipe
- 300g flour
- 3 eggs
- 70ml to 100ml of water
- 1 teaspoon of salt
- Butter for grilling
Vegan recipe
- 300g of flour
-3 tablespoons of tapioca flour
- 3 tablespoons of water
- ½ teaspoon of turmeric
- 240ml of water
- 1 teaspoon of salt
- Olive oil for grilling
Directions
Traditional recipe
Combine flour, eggs, water and salt with a wooden spatula to obtain a "flowing" paste, not too thick.
Vegan recipe
- Mix the tapioca flour, 3 tablespoons of water and turmeric.
- Add the 240 ml of water.
- Mix the salt with a wooden spatula with the flour to obtain a "flowing" paste, not too thick.
- Add water if necessary.
- Put in a socket pocket and run into boiling salted water.
- Remove water with a skimmer as soon as it rises to the surface of the water.
- Rinse with cold water to stop cooking
- Sauté them in butter / olive oil.
Sauce
Ingredients (Serve 3)
Traditional recipe
- 600g of chicken fillets
- 250ml of liquid cream
- 300g button mushrooms
- 1 onion
- 2 tablespoons of Traditionnal Dijon Mustard (Maille)
- ½ glass of white wine (example Sauvignon)
- Olive oil to cook the ingredients
- Salt and pepper
Vegan recipe
- 250ml of soya cream
- 300g button mushrooms
-1 onion
- 2 tablespoons of Traditionnal Dijon Mustard (Maille)
- ½ glass of white wine (example Sauvignon)
- Olive oil to cook the ingredients
- Salt and pepper
Directions
Traditional recipe
Grill chicken cutlets
Vegan recipe
In a pan,
- Brown onions and sliced mushrooms
- Add the cream and mustard, cook without boiling
- Add the white wine
- Salt and pepper
- Serve with Spätzle