MARKET MENU HERB SPAETZLE
By Published: August 2, 2010
Ingredients
- 1 1/2 cups all-purpose flour
- kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup mixed parsley, thyme, chives and basil chopped
- extra-virgin olive oil
Instructions
- Mix the eggs and milk together until combined.
- Add the salt to the flour.
- Make a well in the middle of the flour and pour in the egg and milk mixture and the herbs.
- Stir so that the flour is combined gradually. Stop as soon as a batter forms.
- Put the batter into a colander and place on top of a pot of salted boiling water.
- Using a rubber spatula force the batter through the colander's wholes so that it drops into the water.
- Boil for three minutes. Strain the spaetzel and toss with a little extra virgin olive oil.
- Lay the spaetzel on a cookie sheet and place in the refrigerator to cool.
- To serve, heat a nonstick pan with a pat of butter; when the butter has browned add the spaetzel and give it a toss.
- Allow the spaetzel to sit undisturbed until it turns golden brown. Add more chopped herbs and a squeeze of lemon and serve.
- Course: Entrée
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[...] 2, 2010 by Denise Appel This weeks market menu recipe is VEGETARIAN! Try our herb spaetzle next time you’re looking for an alternative meat-free [...]