August 28, 2020
SPAETZLE WITH MUNSTER AND CUMIN
The historians say, spaetzles were first mentioned in 1725 for the first time but we are not very convinced about that! One thing is sure though, it’s the origin of the spaetzle which is not at all Alsatian even if it appears to be the specialty! Spaetzle originated from Germany, more precisely from the Stuttgart area (schwaben). So those pasta may have been invented by the Swabian.
Other names for Spätzle include spätzli, spatzen or knopfle. They are made with flour, eggs and water! But this time, we are going to Alsace with a munster cheese which perfectly matches the famous german pasta!
Wine pairing : Grand Cru Vorbourg (White) from Alsace.
SPAETZLE WITH MUNSTER AND CUMIN
A quick glance in your kitchen…
In your fridge
Crème fraîche
Munster
In your cupboard
Spaetzle
Cumin seeds
SPAETZLE WITH MUNSTER AND CUMIN
Serves 4
1 large Munster diced
25 cl 8,79 oz crème fraîche
5 cl 1,69 oz cooking water
1 generous tbsp cumin seeds
Bring a large volume of water to the boil and cook the spaetzle for 10 minutes.
Meanwhile, melt the munster with the crème in a little saucepan. Add the cumin.
Drain the spaetzle keeping a bit of cooking water.
Combine the munster preparation to the spaetzle and serve!
Combine the munster preparation to the spaetzle and serve!
Spätzle au munster et cumin
Pour 4 personnes
1 large Munster coupé en morceaux
450 g de spätzle
25 cl de crème fraîche
5 cl d’eau de cuisson
1 généreuse cuil. à soupe de graines de cumin
Cuisez les pâtes dans un grand volume d’eau bouillante pendant 10 minutes.
Pendant ce temps, faites fondre le munster avec la crème dans une petite casserole. Ajoutez le cumin.
Egouttez les pâtes en gardant un petit peu d’eau de cuisson.
Versez la préparation sur les pâtes, mélangez bien le tout et servez !
