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RECIPE: Upcycled rye spaetzle

Some chefs are doing their part to put a dent in food waste by re-harvesting byproducts into nutritious ingredients.

GOLDEN VALLEY, Minn. — Some chefs are doing their part to put a dent in food waste by re-harvesting byproducts into nutritious ingredients

"Too Good to Waste" is happening Sunday, March 1 from 5 p.m. to 7:30 p.m. at the Clover Club at Tattersall Distilling (1620 Central Ave NE, Ste 150, Minneapolis, MN 55413) 

6 of the twin cities' top chefs will compete to create dishes with spent grain left over from the distilling process.

Tickets are still available, here

Upcycled Rye Spaetzle with Shiitakes, Paprika Sauce and Pea Tendrils

Spaetzle ingredients:

  • 2 ½ c all purpose flour 
  • 1 c upcycled rye flour 
  • 6 eggs 
  • 1 c whole milk 
  • 2 T instant yeast 
  • 2 t salt

Spaetzle Process:

  1. Combine all ingredients in stand mixer with paddle attachment.  Mix on a medium/ low setting for 15 minutes.  This length of time is important as it helps to develop the gluten in the ap flour.  It will start quite wet and get more structured.  The dough is ready once it pulls away from the edges of the bowl and forms itself around the paddle.   
  2. Let rest 20 minutes.
  3. Into a pot of boiling water, using either a spaetzle maker or a flat bottomed colander and rubber spatula, press the dough through the holes.
  4. Cook about 5 minutes or until the spaetzli float to the top.
  5. Remove w slotted spoon and drain. 

Paprika Sauce: 

  • 4 oz butter 
  • 1 onion, peeled and diced 
  • 8 garlic cloves, minced 
  • 1 green pepper, diced 
  • ¼ c tomato paste 
  • 2 t chile flake 
  • ½ c paprika powder 
  • ¼ c tomato paste 
  • 2 qt mushroom or vegetable stock 
  • 4 oz potato, peeled and diced Salt and Pepper

Paprika sauce Process:

  1. Melt butter in 4 qt sauce pot.    
  2. Add onion, garlic and green pepper.   
  3. Over medium heat, saute until vegetables are soft but aren’t taking on color. 
  4. Add tomato paste and cook, stirring often with a wooden spoon until paste starts to caramelize.   
  5. Add chili flake and paprika and cook 1 minute more.   
  6. Add stock and potato.   
  7. Simmer for 45 minutes, until vegetables are very tender.   
  8. Let cool, then blend.   
  9. Season w salt and pepper to your taste.

Both spaetzle and sauce can be made 2 days ahead of serving.

To Finish dish

  • 12 oz sliced shiitake mushrooms, stems removed 
  • Butter or oil 
  • Grated zest of 1 lemon 
  • Pea tendrils
  1. In a large non-stick pan, saute mushrooms until tender in butter or oil.  
  2. Add spaetzli and continue to saute until the dumplings are golden brown, tossing often.   
  3. Season with salt and pepper.   
  4. Serve the spaetzli over warm paprika sauce.
  5. Garnish with lemon zest and pea tendrils.

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