Swiss chard Spätzli and tomme des Joyeux Fromagers and gratin from chèvrerie Fruit d'une Passion

Flavours of region Eastern Townships, Michèle Foreman

 

Serves 4



Ingredients :

Spätzli

  • 200 g blanched Swiss chard leaves, 7 ounces minced

 

  • 500 mL flour 2 cups

 

  • 2 eggs

 

  • 15 mL milk 1 tablespoon

 

  • 15 mL semolina 1 tablespoon

 

  • Salt



Gratin

  • 320 g fresh chanterelles, cleaned 10 3/4 ounces

 

  • 120 g goat cheese, diced 4 ounces

 

  • 15 mL butter 1 tablespoon

 

  • Salt and pepper

 

 

Preparation :



1) Combine all ingredients in a bowl, except for the Swiss chard.



2) Knead the dough until smooth. Let stand for 30 minutes.



3) Add the Swiss chard and beat vigorously.



4) In a pot, bring a large amount of salted water to a boil.



5) Reduce heat. Press the dough vigorously through a spätzli sieve over the saucepan.



5) Simmer the spätzli until they float to the surface. Remove with a skimmer and cool quickly under cold running water.



6) Melt butter in a skillet and sauté the chanterelles.



7) Add the spätzli and warm thoroughly. Season.



8) Pour into agratin dish and sprinkle cheese evenly on top. Brown in a preheated 195°C (380°F) oven.

 

Chef Hans Christiner - Auberge Jolivent

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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