Hazelnut Spazele

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After the success of my pistachio spazele, which I made in an attempt to duplicate what I’d enjoyed at a restaurant, I started thinking about other possible spazele made with nuts. And of course I thought of my favorite nut – the hazelnut.

So I used my recipe except substituted hazelnuts for pistachios in the spazele batter, and again used the grater spazele maker. I served them in a gorgonzola cream sauce, and the result was fabulous.

One change I made was a result of a reader who suggested that my spazele could be longer. This is what my pistachio spazele looked like.

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Ginger, from the blog Ginger & Bread, commented… “I make the batter much more runny when using the grater, so that it almost drips through the holes by itself – as a result the Spätzle end up longer and thinner.”

We had a bit of back and forth, because I think that it’s clear in one photo from that post that my batter is on the runny side, but then I thought that because it was my first time using the grater, perhaps I moved the hopper too fast, and that was why my spazele were short.

In any case, I decided to make a runnier batter. And it didn’t work. I ended up with what looked like oatmeal. I’m actually surprised that the batter didn’t completely dissolve in the boiling water.

So now I’m wondering if it’s a factor of ground nuts being in this batter, and will try again using a traditional spazele batter. Because what Ginger says makes sense. It just didn’t work with this batter.

Hazelnut Spazele in a Gorgonzola Cream Sauce

1 cup cream or evaporated milk, at room temperature
2 eggs, at room temperature
2 ounces shelled hazelnuts, peels removed, finely ground
1 cup flour
Pinch of salt

Place the cream, eggs, and hazelnuts in a large bowl and whisk until smooth.
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Meanwhile, have the spazele grater gadget on top of a large pot of boiling water.
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Add the flour to the batter and stir gently. Then pour some batter into the carriage of the grater. Like I mentioned, I tried to move the carriage slower this time.
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I still got the same size spazele. After about 1 minute, using a spider sieve, remove them from the water, let the sieve drain on a tea towel for a second, then place them in a bowl. Continue with the remaining batter.
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I wanted this spazele dish to be simple, so I first added some crumbled Gorgonzola to the spazele, and then I added some warmed cream.


I topped the spazele with some toasted hazelnut halves.
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Serve immediately while still warm.
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I served salt and pepper, but I felt the spazele needed none of either.
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The hazelnuts and the Gorgonzola were a wonderful combination. But just like with the pistachio spazele, I’m not sure the ground nuts made a significant flavor contribution.
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42 thoughts on “Hazelnut Spazele

  1. I’ve never attempted to make spazele but I am feeling your frustration through this post! Argh. Thin batter, thick batter, moving the cage… I guess it just comes with practice. Your flavour combinations sound BEAUTIFUL though, yum! Love hazelnuts. I can imagine how good a plate of this must taste! x

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  2. Hi Mimi, your späzle look great and I bet they are divine with that creamy gorgonzoa sauce.
    To get a more pronounced hazelnut flavor, you could roast the hazelnuts prior to grinding, as well as increase the proportion of hazelnuts (e.g. 3.5 oz of hazelnuts and 3.5 oz of flour, instead of 2 oz hazelnuts and 5 oz flour).

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      • I haven’t. It should be possible to get good results as long as at least half is flour. Tricks you could use are allowing the batter to rest and/or to use strong flour (or Italian 00 for fresh pasta). I’ve also seen Italian recipes that use boiling water instead of eggs, but that will be quite different of course.

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  3. This looks so unique and flavorful! I’ve only ever had very basic-flavored spatzle, but was intrigued by it nonetheless. I love the idea of adding hazelnuts and a gorgonzola cream sauce!

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  4. Oh, I’ve been meaning to make this hazelnut version forever but haven’t gotten round to it somehow. Thanks for that reminder, I’ve now put it on my Xmas dinner list!

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