Fresh Herb Spaetzle
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 tsp
Salt1 tsp
Ground White Pepper1 tsp
Ground Nutmeg3 large
Egg3 cup
Whole Milk4 tbsps
Butter (1/2 stick, divided)2 tbsps
Extra-Virgin Olive Oil (divided)230 g
Mushroom (thinly sliced)1 medium
Onion (chopped)Directions:
1
Blend flour, salt, pepper, and nutmeg in large bowl
2
Whisk in eggs and milk, forming soft batter
3
Mix in half of herbs
4
Bring large pot of salted water to boil
5
Butter large bowl
6
Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle
7
Stir spaetzle to separate and boil 2 minutes
8
Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl
9
(Can be prepared 3 hours ahead
10
Let stand at room temperature
11
) Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat
12
Add mushrooms; sauté until beginning to soften, about 4 minutes
13
Add onion; sauté until beginning to soften, about 5 minutes
14
Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle
15
Sauté until spaetzle begin to brown, stirring often, about 10 minutes
16
Add 3/4 cup broth
17
Simmer until broth is absorbed, adding more broth if dry
18
Mix in remaining herbs; season with salt and pepper
19
Blend flour, salt, pepper, and nutmeg in large bowl
20
Whisk in eggs and milk, forming soft batter
21
Mix in half of herbs
22
Bring large pot of salted water to boil
23
Butter large bowl
24
Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle
25
Stir spaetzle to separate and boil 2 minutes
26
Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl
27
(Can be prepared 3 hours ahead
28
Let stand at room temperature
29
) Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat
30
Add mushrooms; sauté until beginning to soften, about 4 minutes
31
Add onion; sauté until beginning to soften, about 5 minutes
32
Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle
33
Sauté until spaetzle begin to brown, stirring often, about 10 minutes
34
Add 3/4 cup broth
35
Simmer until broth is absorbed, adding more broth if dry
36
Mix in remaining herbs; season with salt and pepper