Ricotta Cheese & Barley Spaetzle

Still looking for low-carb alternatives to pasta, and this certainly works well for that. Unfortunately Mr. Ferdzy is becoming more lactose-intolerant as he gets older (and lactose-free dairy products are a bad choice for pre-diabetics) so this is not going to be something I make often. Pity. It was good.

Sadly for Mr. Ferdzy, it took three tries to get this right. I kept hoping I could use less flour than actually turned out to be required, so not quite as low-carb as ideal. Still, it was delicious, quick and easy (oh how I like that phrase) and half of it amounts to 2 out of the 5 carbohydrate "servings" I allot myself each day, which is quite proportionate for a main meal. 

Spaetzle are now officially a part of my life; I even bought a spaetzle maker. Not the traditional kind, but a simple edged circle of stainless steel with holes in it, which sits on the top of the pot so the batter can be pressed through it. I like the simple design, and it can double as a strainer and possibly, with the right lid over it, a steamer.

As ever, the two of us ate it all, and it was all there was. You could serve it as a side dish with meat and it would go further, serving up to 6 people. The amount of ricotta cheese used was exactly 1/3 of a readily-available brand's oddly-sized 475 gram container. On one occasion that I made it, I served it with Poutine Gravy and we really liked that. The cheese does make this a fairly soft spaetzle, and it's a good idea to serve it with something that brings a little crunch.

2 to 6 servings
10 minutes to mix the batter, not including rest time
15 minutes to cook, including bring the water to a boil
10 minutes to finish in the pan 

Make the Spaetzle:
160 grams (6 ounces) pressed cottage or ricotta cheese
2 large eggs
1/2 teaspoon salt
freshly ground black pepper to taste
a few scrapes of nutmeg
2 to 3 tablespoons finely minced fresh herbs
2 tablespoons finely grated Parmesan cheese
1 cup barley flour

Remove the cheese from the packaging carefully, discarding any accumulated liquid - if it seems quite moist it will not hurt to measure it a little generously then let it drain for a while. Mash it with a fork and whisk in the first egg. Add the seasonings, and the fresh herbs, finely minced. Green onion, parsley, chives, chervil, and dill will all be very appropriate. Mix in the Parmesan cheese. Beat in the remaining egg.

Stir in the flour to form a smooth, stiff batter. It should almost but not quite want to come together in a soft ball of dough. Set the batter aside to rest for 20 minutes to an hour before cooking.

To Serve:
3 or 4 medium shallots OR green onions
4 to 6 medium-large button mushrooms
3 tablespoons unsalted butter
2 cups thawed frozen peas

Put a large pot of salted water on to boil.

Meanwhile, peel and sliver the shallots, or trim and chop the green onions. Clean and slice the mushrooms. (Don't forget to have the peas thawed and standing by.)

Heat the butter in a large skillet over medium-high heat just as the water begins to bubble for the spaetzle. Add the shallots and cook, stirring once or twice, for several minutes.

Press the batter through a large-holed colander or spaetzle maker into the boiling water. Cook until they float and are firm; just 2 or 3 minutes. Drain well.

Meanwhile, add the mushrooms and peas to the shallots, and cook until the mushrooms are softened and slightly browned. Add the hot, well-drained spaetzle and continue cooking, and turning and mixing the contents of the pan gently, until well amalgamated, hot through, and perhaps the spaetzle are slightly browned in spots. Serve at once, sprinkled with a little more of the chopped herbs you used, if you like.

Posted in: Ontario Food