{"id":181,"date":"2018-03-20T21:28:35","date_gmt":"2018-03-20T20:28:35","guid":{"rendered":"https:\/\/perdoeomeufrances.wordpress.com\/?p=181"},"modified":"2020-10-29T11:35:51","modified_gmt":"2020-10-29T10:35:51","slug":"receita-spaetzle","status":"publish","type":"post","link":"https:\/\/www.perdoeomeufrances.com\/en\/receita-spaetzle\/","title":{"rendered":"DOUGH LOVE - SPAETZLE RECIPE"},"content":{"rendered":"

IF THERE IS A FOOD <\/strong> that entered the food hall that I can eat every day and would not tire of it is without a doubt the Sp\u00e4tzle <\/span>. I would eat it every day with a smile on my face! <3<\/p>\n\n\n\n\n\n\n\n

Before you ask me all the questions that I would ask myself if I didn't know it, Sp\u00e4tzle is an Alsatian dish. It has this name, because at the time it was created, the region still belonged to Germany and is pronounced SHP\u00c9TZL\u00ca. Don't worry if you can't speak, I only learned after my 3-year-old cousin spent a whole day correcting me ...
The dish has that name because when ready it looks like a sparrow's nest. I've never seen a sparrow's nest, so I trust who named it that way. Sp\u00e4tzle is a Swabian word (region of Germany), short for Spatzen (sparrows).<\/p>\n\n\n\n

Why I love this dish: it's delicious, it's easy to make and it's CHEAP! You can find Sp\u00e4tzle in the supermarket for less than 3 euros, for two people.<\/p>\n\n\n\n

Here is a little picture of a Sp\u00e4tzle for you to get familiarized:<\/p>\n\n\n\n

\"\"
much love for a photo <\/figcaption><\/figure>\n\n\n\n

But what is this Sp\u00e4tzle made of Giovanna? It looks like a gnocchi\u2026 it doesn't look very appetizing and has nothing to do with a sparrow's nest!<\/p>\n\n\n\n

Let's take it easy ... it is a type of gnocchi but it's not a gnocchi (because I don't even like gnocchi ..). It is done almost the same way, but then it goes in the pan to brown. It's lighter too. I think it's amazing that you know what a sparrow nest is like, and as for not looking too appetizing, I tell you: don't judge! (we already talked about it! \ud83d\ude09) After you love it, you will see its beauty! And the best thing is that you can do it at home!
Here's the recipe:<\/p>\n\n\n\n

  • 300g flour<\/li>
  • 3 eggs<\/li>
  • a teaspoon of salt<\/li>
  • 7 tablespoons of water<\/li>
  • 50g of butter<\/li>
  • 4 liters of salted water<\/li>
  • Mix the eggs, water and salt in the flour with a spatula to obtain a slightly liquid dough.<\/li>
  • Boil 4l of salt water and prepare a container of cold water<\/li>
  • Spread some dough on the edge of a wooden board,<\/li>
  • Remove with a knife previously immersed in boiling salted water small slices of dough<\/li>
  • Place the small slices in the pot of boiling water as long as necessary to bring them back to the surface.<\/li>
  • Then, pass them under cold water, drain and saut\u00e9 in butter until golden brown.<\/li><\/ul>\n\n\n\n

    AND THE END! It's that easy! Here they eat the sp\u00e4tzle saut\u00e9ed in butter with a meat, and it's delicious! So, if you ever wondered what I live for, what I eat, here's the answer. SP\u00c4TZLE! \ud83d\ude42<\/p>\n\n\n\n

    I don't know how long I will be here, but one thing I guarantee, if one day I go to another place, I take the recipe with me! And everyone who comes to visit me, already know that I will give to try this affection in the form of carbohydrate!<\/p>\n\n\n\n

    \u00c0 bient\u00f4t e, Perdoe o Meu Franc\u00eas!<\/p>","protected":false},"excerpt":{"rendered":"

    When tradition becomes student preference...<\/p>","protected":false},"author":2,"featured_media":286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[76],"tags":[12,13,20,23,60],"class_list":["post-181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receitas","tag-alsacia","tag-amor","tag-comida","tag-culinaria","tag-spatzle"],"jetpack_featured_media_url":"https:\/\/www.perdoeomeufrances.com\/wp-content\/uploads\/2018\/05\/maxresdefault1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts\/181","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/comments?post=181"}],"version-history":[{"count":4,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts\/181\/revisions"}],"predecessor-version":[{"id":969,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/posts\/181\/revisions\/969"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/media\/286"}],"wp:attachment":[{"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/media?parent=181"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/categories?post=181"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.perdoeomeufrances.com\/en\/wp-json\/wp\/v2\/tags?post=181"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}