Spätzle with Vegetable Ragout



For the spätzle
300 gr type 00 or type 1 flour
120 ml turmeric broth at room temperature
3 eggs

For the vegetables ragout
1 red pepper
1 yellow pepper
200 gr green beans
200 gr peas
1 medium onion
20 grape tomatoes
2 teaspoons of tomato concentrate
Extra virgin olive oil
Fresh basil


Created By Chef Antonella Iannone



For the ragout

  1. Wash all the vegetables and cut them into very small cubes, almost a mince of peppers and green beans.
  2. Cut the tomatoes in a half and mince the onion.
  3. Eliminate the pod from the peas.
  4. Lightly fry 3 tablespoons of oil with the onion, add the vegetables and, after a couple of minutes, add the tomato concentrate.
  5. Season to taste with salt and add some basil leaves.
  6. Cook on low heat for about an hour.

For the spätzle

  1. In a bowl, beat the eggs with the flour, add gradually the broth until you achieve a smooth mixture without any clumps.
  2. Bring a pot full of water to a boil and then add some salt.
  3. Place the special tool on the pot and pour some of the mixture at the time so as to form the spätzle.
  4. When the spätzle come back to the surface, drain them and sauté them in a pan with the vegetable ragout.

Serve them warm.