Spätzle with Vegetable Ragout
FOR 4 PERSONS
ingredients
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
Salt
Fresh basil
Created By Chef Antonella Iannone
preparation
For the ragout
- Wash all the vegetables and cut them into very small cubes, almost a mince of peppers and green beans.
- Cut the tomatoes in a half and mince the onion.
- Eliminate the pod from the peas.
- Lightly fry 3 tablespoons of oil with the onion, add the vegetables and, after a couple of minutes, add the tomato concentrate.
- Season to taste with salt and add some basil leaves.
- Cook on low heat for about an hour.
For the spätzle
- In a bowl, beat the eggs with the flour, add gradually the broth until you achieve a smooth mixture without any clumps.
- Bring a pot full of water to a boil and then add some salt.
- Place the special tool on the pot and pour some of the mixture at the time so as to form the spätzle.
- When the spätzle come back to the surface, drain them and sauté them in a pan with the vegetable ragout.
Serve them warm.