Creating an old favourite in an interesting way: Spatzle & Roladin #recipe

07/28/2020
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Anyone who eats a gluten free diet knows what a challenge meals can be. What is even more challenging is suddenly going from a gluten world to a gluten free world. The foods that once tempted your taste buds and made your mouth water are no long as easy as they once were to recreate. One of the dishes that I miss most is spätzle.

Fifteen years ago when I first met my husband is when I first tried his family favourite German heritage recipe, spätzle. Spätzle is a popular dish in Germany and people like to recreate it in the US because it is so simple and tastes so good. What I affectionately nicknamed, slimy noodles, became my ultimate comfort food. Delicious and easily paired with anything, spätzle became a weekly dish in our house.

When I went Gluten free, I thought my spätzle days were over! My DH tired as he might, to recreate this delicious noodle from gluten free flours, only to have them fall apart as many gluten free dishes do.  When Catelli posted its Catelli #GlutenFree Pastabilities Challenge, DH and I began to wonder if we could some how turn our favourite gluten free noodle into our favourite German dish!

About Catelli® Gluten Free pasta

  • Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
  • Available in Spaghetti, Fusilli, Penne and Macaroni.
  • Delicious taste, smooth texture.
  • Voted the Best New Gluten Free Pasta by Consumers.*
  • Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
  • Produced in a dedicated gluten free facility.
  • Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
  • Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
  • 310 calories, 2 grams of fat per serving (85 g) of pasta.
  • Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
  • Cholesterol and preservative free.
  • Easy to digest, with the great taste and texture of regular pasta.
  • Available at all major retailers across Canada, in the pasta aisle.
  • Suggested retail price: $2.99
*  According to results of the 2015 BrandSpark Best New Product Awards survey conducted by BrandSpark International.  For more information visitwww.BestNewProducts.ca
** Catelli Gluten Free Pasta, Central Location Testing (CLT) Study, February 2013

Catelli #GlutenFree Pastabilities Challenge:

Spatzle & Roladin

Step 1:  Using a blender or food processor, grind two boxes of Catelli noodles.

Step 2: Place ground noodles in a bowl and make a nest in the center of the pile. Place eggs in nest.

Step 3: Add salt, garlic powder and milk. Stir until it becomes gooey consistency and it creates bubbles

Step 4:  Take a cutting board and a sharp knife and cut strips into the boil water.

Step 5: Once it starts floating its done.

Catelli #GlutenFree Pastabilities Challenge: Spatzle & Roladin

Ingredients

  • Spatzle:
  • 2 box of Catelli gluten free noodles ground into a powder
  • 6 eggs
  • Salt to taste
  • 1 tsp Garlic powder
  • 2 cups of Milk
  • Roladin:
  • 4 pieces of thin grilling steak
  • 4 slices of gluten free honey ham
  • 4 pickles
  • Mustard
  • Salt and pepper

Instructions

  1. Using a blender or food processor, grind two boxes of Cantelli noodles.
  2. Place ground noodles in a bowl and make a nest in the center of the pile.
  3. Place eggs in nest.
  4. Add salt, garlic powder and milk. Stir until it becomes gooey consistency and it creates bubbles
  5. Take a cutting board and a sharp knife and cut strips into the boil water
  6. Once it starts floating its done.
  7. Roladin:
  8. Lay out a thin slice of beef.
  9. Slather it with mustard.
  10. Place a slice of ham on top.
  11. Add a Pickle and Salt and pepper to taste.
  12. Roll it up and use a tooth pick in to hold together.
  13. Cook in the oven at 350 for 1 hr.
  14. Serve with Spatzle

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