Pumpkin Gnocchi With Chanterelle Mushrooms/Porcini
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
Gröstel (Groestel, Gröst’l or Groest’l)
The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well.
Sabine’s Farina Dumplings
I think I’ve tried every dumpling recipe on RecipeZaar in an effort to duplicate my friend’s soup. Yesterday, I “caught” her making them for her boys. Maybe the one-on-one lesson did the trick. Here is her “recipe”
Spätzle With Lentils from Scratch (Gluten Free)
ZWT6 Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen (meaning little sparrows) This theory may reflect that traditional Spätzle are never shaped. Serving amount is a guess. From http://noglutenrequired.blogspot.com.
Vorarlberg Cheese Spaetzle (Drop Noodles)
I lived in western Austria for a good long while. This is a traditional dish that really needs to be made with the local cheeses. In this country I’ve found Appenzeller (a firm alpine cheese) at Murray’s in New York — and they have a mail order service. Use a spaetzle maker if you can locate one. It looks like an oblong piece of metal with holes the size of peas, with an attached funnel to hold the batter that slides back and forth to force the batter through. If not, you can force the batter through through any colander with larger holes, or simply use a spoon to push small chunks (no bigger than a piece of elbow macaroni) into the boiling water. The crisply fried onions are crucial to flavor and texture. Serve with a green or cucumber salad. Note the measurements are metric.
