Truffle Spätzli with Luganighe and Radicchio Salad
Intro
Noah Bachofen: "With this dish, we have definitely bridged the Rösti Divide."
Nico Franzoni: "A dish can't get any more Swiss than this."
Here’s the recipe from Noah Bachofen for the dish that unites Switzerland.
Enjoy your meal!
Preparation
Spätzli dough:
1. Mix all the ingredients in a bowl and beat vigorously with a whisk to incorporate as much air as possible into the dough.
2. Leave the dough to rest briefly.
3. Using a spatula, scrape the dough from a board into boiling, salted water.
4. As soon as the Spätzle rise to the surface, remove them with a skimmer and plunge into cold water.
Sauce:
1. Slice the sausage and fry with the chopped onions in butter.
2. Deglaze with white wine and reduce.
3. Add the water the Spätzle were cooked in and remove from the heat.
4. Stir in the cold butter, grated cheese, and truffle until the sauce is creamy.
5. Add the Spätzle to the sauce and mix well.
6. Before serving, grate fresh truffle over the Spätzle.
Salad:
1. Cut radicchio into fine strips.
2. Toast walnuts in a pan.
3. Mix all ingredients in a bowl and marinate with vinegar and oil.
| Spätzli dough |
|
|---|---|
| 200 g |
flour
|
| 2 |
eggs
|
| 1 EL |
salt (Sel des Alpes)
|
| 100 ml |
water
|
| _ |
|
| Sauce |
|
| 1 |
Luganighe (Ticino Sausage)
|
| ½ |
Onion, chopped
|
| 100 ml |
white wine (from Lavaux)
|
| 50 ml |
Spätzli-water
|
| 50 g |
butter
|
| 1 |
truffle, grated
|
| 100 g |
Sbrinz, grated
|
| _ |
|
| Salad |
|
| 1 |
radicchio
|
| 20 g |
walnuts
|
| 10 ml |
quince vinegar
|
| 15 ml |
hazelnut oil
|
| ½ |
pear, finely sliced
|