Makes 6 servings
I got the spaetzle recipe from Bon Appetit. I tried various slotted implements including a ricer with wide holes to force the batter through, the best was a very shallow, wide slotted spoon thingy. The batter is not runny but definitely a batter as opposed to a dough.
Chef Ian Algerøøen of Skadi restaurant serves this side dish with duck. It's also terrific with roast pork or Cornish game hens.
3/4 cup cold whole milk
3 large eggs
1 tsp salt
1/4 tsp ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter
Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
Cook 1/2 cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.
from: Bon Appétit, March 2000
Ian Algerøøen, Skadi, Mammoth, CA
Epicurious Food © 2000 CondéNet Inc. All rights reserved.
Enjoy!
Katie
(1/5/02)
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