Yesterday I cooked two recipes but fell asleep before posting about it. I will therefore merge yesterday’s and today’s post and shout raincheck retrospectively. I cooked beef entrecote in a morel sauce with Knöpfli.
Knöpfli (also known as Spätzli although some people will say they are two different things as far as their shape is concerned) are a typically Swiss pasta dish. You mix 200g regular flour with 100g Knöpfli/Spätzli flour and add a teaspoon of salt.
You can either make the Knöpfli/Spätzli by scraping the dough from a slate into boiling water. I use a gadget, of course. A Knöpfli sieve. You simply stick it on top of your pot of boiling (salted) water.
Add 1dl white wine and cook until all the liquid has evaporated. Add 1.5dl chicken stock and cook until the liquids been reduced by half. Add 1.8dl cream and season to taste. I added some Worcestershire sauce, Vin Santo, pepper and a few drops of lemon juice.