Buckwheat spaetzle with cavalo nero, roasted chanterelles and chestnuts

Preparation info
  • Serve

    4

    • Difficulty

      Medium

Appears in

By Paul Gayler

Published 2006

  • About

Spaetzle - tender little morsels that are like a cross between a noodle and a dumpling - are common to Austrian, German and Swiss cuisine. They are excellent for absorbing creamy sauces as in this recipe. Cavolo nero (black cabbage) is a wonderful Italian cabbage - substitute with Savoy cabbage if unavailable.

Ingredients

For the Spaetzle

  • 275 g plain flour
  • 100 g buckwheat flour
  • 6

Method

For the spaetzle, sift the flour and a little salt into a large bowl and add the buckwheat flour. Make a well in the centre, tip in the beaten eggs and, using your hands or a wooden spoon, mix them into the flour with enough water to form a thick but runny batter.

Bring a large pan of salted water to the boil and top the pan with a large-holed colander (ensuring the colander does not to