SPÄTZLE
Wednesday is for Spätzle: not a traditional recipe from Leuca, but one Anna learned when she and Franco lived in Switzerland as young adults. For four people, Anna starts with flour, eggs, milk or water and a pinch of salt. The ingredients are mixed into a soft dough, then pushed through a Spätzle maker or colander directly into boiling water. When they rise to the surface, they are ready. They are drained, then sautéed in a pan with butter until lightly golden and slightly crisp — but not too much, because Franco wouldn’t eat them. Anna serves them with beef ragù and vegetables: a recipe that travelled with the family and became part of her weekly menu.
Ingredients
200 g flour 2 eggs About 75 ml milk or water Salt Butter Beef ragù Vegetables
Method
1. Mix the flour, eggs, milk or water and salt into a soft dough. 2. Drop small portions into boiling water using a Spätzle maker or colander. 3. When they rise to the surface, drain them. 4. Sauté in butter until lightly golden and slightly crisp. 5. Serve with beef ragù and vegetables.