How to Make Buttered Spaetzle

Buttered Spaetzle source: American Test Kitchen
Ingredients: Serve 6 to 8
2 cups all purpose flour
Salt and pepper
¼ teaspoon ground nutmeg
¾ cup whole milk
3 large eggs
1 ( 13 by 9 inch disposable aluminum roasting pan
2 tablespoons vegetable oil
1 shallot, minced
2 tablespoons unsalted butter

Procedures:
Combine flour, ¾ teaspoon salt, ½ teaspoon pepper, and nutmeg in large bowl, whisk milk and eggs until combined in bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest for 15 to 30 minutes.
How to Make Buttered Spaetzle

Meanwhile, set disposable pan over empty Dutch oven and poke about forty ¼ inch holes into bottom; set aside. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and set prepared pan on Dutch oven. Transfer half of batter to prepared pan and use spatula to scrape batter across holes, letting it fall into water boil until spaetzle float, about 1 minutes. Using slotted spoon, transfer spaetzle to paper towel lined baking sheet to drain. Repeat with remaining batter. Pat spaetzle dry with paper towels. ( spaetzle can be tossed with 1 tablespoon vegetable oil and refrigerated for up to 1 day . to serve d proceed with step 3 )

Heat oil in 12 inch nonstick skillet over medium high heat until shimmering. Stir in shallot and cook until softened, about 2 minutes. Add spaetzle and cook, stirring occasionally, until golden crisp at edges, 5 to 7 minutes. Off heat, stir in butter. Season with salt and pepper and serve. End.
How to Make Buttered Spaetzle

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