Lidnivikis

Jenn Louis — Mon, 18 Mar 2019 22:44:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The batter—really more of a dough made from cottage cheese and egg barely bound together with flour—is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork it when adding flour; the pancakes should be fall-apart tender.

Featured in: “Old School Pancakes So Good They Don’t Need a Pan.”

Yield: 5–7

Time: 45 minutes

2 cups cottage cheese (about 1 lb.)
3 large eggs
1½ cups (7½ oz.) all-purpose flour, divided
1 tsp. baking powder
1 tsp. kosher salt
4 Tbsp. unsalted butter
Fresh dill and sour cream, for serving

Instructions

Heat the oven to 350°F; position two of the racks in the top and bottom third of the oven. Line two large baking sheets with parchment paper and set aside.
In a large bowl, stir together the cottage cheese and eggs. Stir in 1 cup of the flour, the baking powder, and salt. Lay a second large rectangle of parchment paper on a clean work surface and sprinkle the remaining ½ cup flour lengthwise down the center. Pour the batter over the flour in an approximately 12- by 2½-inch log, then lift the long sides of the parchment to roll the log back and forth over the parchment until it’s evenly coated in flour (the dough will be very wet and soft). Using a knife, cut the log crosswise into ten 1½-inch thick rounds; using the side of your knife for help, quickly transfer the rounds to the lined baking sheets cut-side-up and spaced at least 2 inches apart.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until lightly browned on the bottom and set in the middle, about 20 minutes.
Using a thin, offset spatula, transfer the pancakes to a plate or serving platter. Pinch off small knobs of butter with your fingers and place over each pancake. Sprinkle with dill and serve hot with sour cream on the side.

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Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Jenn Louis — Mon, 11 Feb 2019 18:06:44 +0000

Jenn Louis learned this recipe from home cook Gianna Messina in the Trentino-Alto Adige town of Trento. Near Italy's border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Louis' spiced, citrus-laced pangrattato, or bread crumbs, provide a welcome crunch and bright pop of flavor to this dish. Con Poulos

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Near Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Get the recipe for Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato »

Jenn Louis learned this recipe from home cook Gianna Messina in the Trentino-Alto Adige town of Trento. Near Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Louis’ spiced, citrus-laced pangrattato, or bread crumbs, provide a welcome crunch and bright pop of flavor to this dish. Featured in: All the Gnocchi.

Yield: serves 6-8

Ingredients

For the Pangattato

¹⁄₃ cup schmaltz (rendered chicken fat) or olive oil
1 (1-lb.) loaf country bread, crust removed, cubed
1 ¹⁄₂ tsp. kosher salt
¹⁄₂ tsp. freshly ground black pepper
10 cloves garlic, thinly sliced
1 (2-inch) piece ginger, peeled and thinly sliced
1 medium jalapeño, chopped
Finely grated zest of 1/2 lemon
Finely grated zest of 1/2 lime
Finely grated zest of 1/2 orange

For the Spätzli and Serving

2 lb. fresh spinach, stemmed
¹⁄₂ tbsp. freshly grated nutmeg
1 tsp. kosher salt, plus more to taste
4 eggs
2 cups all-purpose flour
1 tbsp. olive oil, plus more for greasing
3 oz. sliced speck or pancetta
5 tbsp. unsalted butter

Instructions

Make the pangrattato: Heat oven to 275°. Melt schmaltz in a 12″ skillet over medium. Add bread and season with salt and pepper; cook until lightly toasted, 6-8 minutes. Transfer bread to a baking sheet; bake until slightly dry, 18-20 minutes. Add garlic, ginger, and jalapeño; bake until everything is dry and crisp, about 45 minutes, and let cool. Transfer to a food processor; pulse into coarse crumbs. Stir in citrus zest.
Make the spätzli: Bring a large pot of salted water to a boil. Cook spinach until wilted, 1-2 minutes. Transfer spinach to an ice bath until chilled. Drain spinach and transfer to a clean kitchen towel; squeeze until mostly dry. Transfer spinach to a food processor. Add nutmeg, salt, and eggs; purée until spinach is minced. Add flour; purée, scraping down sides of processor as needed, until a smooth, thick batter forms, about 4 minutes. Transfer batter to a lightly greased bowl and cover with plastic wrap; let sit at room temperature for 30 minutes.
Bring a fresh pot of generously salted water to a simmer over medium-high. Working in batches, and using a [spätzle maker](http://www.amazon.com/Norpro-Stainless-Steel-Spaetzle-Maker/dp/B001DMCM6Y/ref=pd_sim_sbs_k_5?ie=UTF8&refRID=0122V1PV5MWBAA85GNZ0) or colander with large holes, press batter into the simmering water. Cook until spätzli float, about 1 minute. Stir and cook until tender, about 1 minute more. Using a slotted spoon, transfer spätzli to a parchment paper-lined baking sheet.
Heat 1 tbsp. oil in a 12″ skillet over medium-high. Cook speck until crisp, 1-2 minutes; transfer to a paper towel-lined plate. Wipe skillet clean and add butter; cook over medium until butter turns a deep golden brown, 6-8 minutes. Add reserved spätzli and toss to combine; divide between plates. Crumble speck over the top and sprinkle with some reserved pangrattato.

The post Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato appeared first on Saveur.

Jenn Louis Archives | Saveur

Lidnivikis

Instructions

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Ingredients

For the Pangattato

For the Spätzli and Serving

Instructions