Hazelnut Spatzele

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After the success of my pistachio spatzele, 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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Pistachio Spazele

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When my family was in Park City, Utah, on vacation recently to visit my mother, we had a very special dinner. What made it special was because it was just my mother, my daughter, and myself. That rarely happens because we live in different states.

On our girls’ night out without the guys and the baby, we dined at The Farm, which we’ve been to a few times before, located at The Canyons just outside of Park City. And again it did not fail to please – from the service, to the atmosphere, to the food and wine.

What really got my attention on the menu was a roasted chicken served with a pistachio spazele, sometimes spelled spaetzle. And it was out of this world! (And I usually don’t order chicken at restaurants.)

I wish I had studied the spazele more, photographed it, something. I don’t even remember if there were pistachios in the pasta dough. I just remember that it was delicious, and that there was a crunch of added pistachios.
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We ate our meals ferociously, as if we had not eaten for days! Our appetites were fueled by the hike earlier in the day, and a few cocktails outside with a gorgeous view of the mountains. But I do regret not inspecting the spazele more.

So now I’m back home and I must try out my own creation for pistachio spazele. I googled, but came up only with pistachio pestos.

I decided it was also time to try out spazele using a spazele maker, instead of the larger, quenelle-shaped variety I typically make using a teaspoon.
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I say they’re quenelle shaped, but really they’re more like rustic blobs.

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So here’s what I did.
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Pistachio Spazele
Serves 4, generously

1/2 stick/2 ounces unsalted butter
3 cloves garlic, minced
1 cup heavy cream, at room temperature
2 eggs, at room temperature
2 ounces ground pistachios
Pinch of salt
1 cup white flour
Chopped pistachios, approximately 1/3 cup, or to taste

To begin, make the garlic butter for the spazele by gently melting the butter in a skillet large enough to hold all of the spazele. Add the garlic, stir, and then remove the skillet from the heat and set aside.

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To make the pistachio batter, combine the cream, eggs, pistachios and salt in a large bowl. Whisk well.

Before completing the batter, begin heating a large pot of water on the stove. I added a little salt to the water.

Add the flour to the batter until just combined. It should be drippy, but not thin.

Place the spazele gadget over the pot of boiling water, and have the batter next to the pot with a large spoon for scooping. Also have a spider sieve on hand, and a clean dish towel to help remove some of the water. Also have the skillet with the garlic butter nearby.

Begin by scooping a good amount of the batter into the top part of the spazele gadget that moves over the part that looks like a cheese grater. Then slowly move it back and forth. I did this two times and then stopped, so that all of the spazele could cook the same amount of time.


Fortunately the sliding part doesn’t get hot, but the cheese grater part does. It’s a little awkward to use because a hot pad is required. I recommend that you remove the spazele maker from on top of the pot because the boiling water cooks the batter on it.

Once the spazele have cooked about one minute, remove them from the water and place the sieve on the towel to drain a bit.

Then gently toss the spazele into the garlic butter and continue with the remaining batter. Stir the spazele gently and add the chopped pistachios.

Today I served the spazele with peppered pork tenderloin, and it was fabulous.
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I also added a little pistachio “dust” for some color.
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I honestly don’t think the pistachios in the batter did much for the flavor but overall these were probably the best spazele I’ve ever eaten!
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I also thought the spazele themselves would be greener, but that’s okay!


I will definitely make these again!!!
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