Recipe: Spatzles with Fresh Morels

Name: Spatzles aux morilles fraîches
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: Spatzles aux morilles fraîches en crème de vendanges tardives.Cette sorte de pâte tire son nom de la langue allemande, la traduction en est a peu près cela :nid de petit moineau ou boule moelleuse.On en retrouve aussi sur les cartes avec les orthographes Späetzles, Spätzele, ou Spezli. Spatzles aux morilles fraîches pour 4 personnes :500 g de spatzles versions sèches ou fraîches3 litres de fond de volaille préparé*300 g de morilles fraîches nettoyées au pinceau et coupées en 235 cl de crème liquide20 g de beurre 1/2 sel1 échalote ciselée(grise si possible)10 cl de vendanges tardives d'Alsacesel, poivre du moulin, râpure de muscade

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Vegetables

Prep 10 min

Cook 25 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

Spatzles with fresh morels in late harvest cream.
This type of pasta derives its name from the German language, the translation is approximately:

small sparrow nest or soft ball.

You can also find it on menus with the spellings Späetzles, Spätzele, or Spezli.
Spatzles with fresh morels for 4 people:
500 g of spatzles dry or fresh versions
3 liters of prepared poultry stock*
300 g of fresh morels cleaned with a brush and cut in half
35 cl of liquid cream
20 g of salted butter
1 minced shallot (gray if possible)
10 cl of Alsatian late harvest wine
salt, ground pepper, nutmeg zest

Step-by-step directions

1- In a large sauté pan or deep skillet,
Melt your small piece of butter, add your minced shallot, sweat for 3 to 4 minutes, add your morels, salt and pepper generously, cover for 3 minutes then add your wine and cream, resalt slightly and pepper, then add your nutmeg zest, bring to a boil for 2 minutes, drain your morels then put your cooking back in your pan and set aside.

2- Bring your broth to a boil, then add your pasta 11 minutes for the dry ones and when they rise to the surface for the fresh ones, then drain them.

3- Heat your pan with the sauce, let it reduce for 2 minutes (it would be good if you did this operation on another burner at the same time as you drain your pasta), then add your spatzles and your morels, just bring to a boil and serve in hot shallow bowls.
Of course, the ideal would be to accompany this gourmet dish with the wine that was used in its preparation.
* You can cook them in water but the result will be different.

Morilles Champignons Spatzles Cuisson des morilles