Liechtensteiner Knoblauch Knöpfle

Introduction to Knöpfle

Liechtensteiner Knoblauch Knöpfle, a traditional dish from the picturesque country of Liechtenstein, is a delightful and comforting recipe that is a staple for locals. Situated in Central Europe, Liechtenstein is nestled between Switzerland and Austria, and its cuisine reflects the influences of both countries. Knöpfle, similar to the German spätzle, are small dumplings that are renowned for being wonderfully versatile. They are often likened to pasta, but with more of a dumpling-like texture.

This particular recipe emphasizes the rich flavor of garlic, offering a warm, fragrant aroma and taste to the scrumptious dish. Garlic, or "Knoblauch" in German, plays a crucial role as it infuses its pungent taste into every morsel, complementing the doughy Knöpfle perfectly. Adding garlic to Knöpfle transforms a humble side dish into a standout main course.

History of Knöpfl

Historically, Knöpfle has been a part of Liechtenstein's culinary landscape for centuries, due to its simplistic ingredients and quick preparation. It was traditionally consumed as a hearty meal for farmers and laborers, providing the energy needed to work the land. Over time, it has become a cherished comfort food, often prepared for family gatherings and festive occasions.

Ingredients

• Flour - 300g
• Eggs - 3, large
• Milk - 200ml
• Salt - 1 teaspoon
• Water - around 100ml (as needed)
• Garlic - 4 cloves, minced
• Butter - 50g
• Emmental cheese - 100g, grated
• Fresh parsley - a small bunch, chopped

Preparation Process

Before you begin, ensure that all your ingredients are set out and ready. The preparation for Liechtensteiner Knoblauch Knöpfle involves making the dough, cooking the Knöpfle, and then garnishing perfectly.

Step 1: Making the Dough

1. In a large mixing bowl, combine the flour and salt. Create a well in the center.
2. Crack the eggs into the well and add in the milk. Using a wooden spoon, gradually bring the flour in from the edges.
3. Add a little water to the dough mixture until you achieve a thick, slightly elastic consistency. The batter should be thicker than pancake batter but still pourable.

Step 2: Cooking the Knöpfle

1. Bring a large pot of salted water to a boil. You can use a special spätzlehobel or a colander with large holes to drop the dough into the water, forming small dumplings.
2. Once all the dough is in, allow the Knöpfle to cook until they float to the surface. This should take about three to five minutes.
3. Using a slotted spoon, remove the cooked Knöpfle, draining excess water, and set aside.

Finishing Touches: The Garlic Sauce

Now that your Knöpfle are ready, it is time to add the delectable garlic sauce to complete the dish.

1. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté gently until the garlic is soft and fragrant. You don't want it to brown as it could turn bitter.
2. Add the cooked Knöpfle to the garlic butter sauce and toss to coat evenly.
3. Sprinkle the grated Emmental cheese over the Knöpfle, allowing it to melt and become creamy.
4. Garnish with chopped parsley for a fresh touch.

Setting the Table: How to Enjoy Knoblauch Knöpfle

Liechtensteiner Knoblauch Knöpfle is best enjoyed fresh off the skillet, warm and aromatic. Serve it alongside a light green salad or a glass of crisp white wine. The dish is hearty enough to stand alone but can also accompany roasted meats or vegetables for a more substantial meal.

Storage and Reheating Tips

If you find yourself with leftovers, store the Knoblauch Knöpfle in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, with a little additional butter to refresh the flavors and textures. A cooking timer will help keep track of reheating times. If available, a quick spin in the microwave on medium power will also suffice.