Tuesday, September 24, 2013

Crystal Tomato Broth w/ Parmesan Herb Spatzle

 Crystal Tomato Broth w/ Parmesan Herb Spatzle

2 large cans of the above tomatoes
6 soda can sized cans V-8
1 onion
2 cloves garlic chopped
Olive Oil

Saute the onion and garlic in a pot, till they pick up a little color. Add the tomatoes and V-8
and bring to a simmer and cook for 10 minutes.

Line a colander with wet coffee filters and place over a large pot or bowl and slowwwwly pour in the tomatoes, cover with plastic wrap and place in the fridge overnight, occasionally AND CAREFULLY (to prevent tearing the coffee filters) SCRAPING the sides to promote the liquid to fall into the bowl below.
When you get at least a quart of liquid STOP.
Use the "puree" from the top for pasta.

 The Broth & The Pasta Sauce 2 in 1...

Clarify the broth.

 Heat the broth, till hot.

Whisk an egg white and a 1/4 cup water together and add to the broth. stir, bring to a boil, turn off heat and take off burner. Let sit for 10 mins. The fine particles will adhere to the egg white and the broth will be crystal clear.

 What it looks like

Line the Colander with wet coffee filters then cheesecloth and put it over a big bowl pour in the broth and let it drip into the bowl.

Make the Spatzle.


1/2 cup flour
1 egg
1/4 cup milk
1 T Chopped Parsley & Basil
2 T Parmesan, grated

Put a pot of boiling water on and get it to a rolling boil

Whisk the egg and milk in one bowl, add the herbs.
Whisk the flour and parm in another bowl and then add to the milk and egg.

Put a plastic glove on and  scoop up a small handful of batter and press thru the bottom of a large holed collander over top of the boiling water, keep doing this until all the batter is gone.
When all the Spatzle are floating. Drain in a strainer and set aside.

Heat up the clear broth, add some sauteed Italian sausage, tiny basil leaves and Spatzle

Serve in small bowls or clear mugs.