Green Beans with Printed Spaetzle and Grilled, Breaded Bacon Slices
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beans, green
- 450 g flour
- 8 egg (s)
- 50 g semolina (durum wheat semolina)
- 200 ml sweet cream
- 1 onion (s)
- salt and pepper
- Vegetable broth
- Flour - sweat
- Mineral water (sparkling water)
- salt
- Egg (s) and breadcrumbs, for breading
Print Recipe
Pin Recipe Instructions
- Boil the cleaned green beans in salted water until they are firm to the bite. The beans are served in a roux deglazed with cream.
- The flour, semolina, eggs, salt and a bit of soda are beaten with a wooden spoon to form a rather firm spaetzle dough. It is important to stand for 1-2 hours and to beat air under the dough. The dough is pressed into boiling salted water with a spaetzle swab. Bring to the boil once, then strain and let dry a little on a wooden board and serve immediately.
- The smoked bacon is cut into super-thin belly flaps by the butcher, breaded by them and slowly fried until crispy over low heat. For a larger amount, take the seared belly flaps out of the pan and let them continue to get crispy in the oven at around 175 degrees.
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