Buttermilk-Spinach Spaetzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Little dumplings that are served in Germany, Austria, Switzerland and Alsace, spaetzle are usually made by pushing the batter through a strainer into boiling water. The batter in this recipe is thicker and can be shaped with a small spoon. Ingredients:
3 tablespoons well-drained thawed chopped frozen spinach |
1 2/3 cups buttermilk |
1/3 cup olive oil |
1 large egg |
1 large egg yolk |
3 cups all purpose flour |
1 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 cup (1/2 stick) butter |
Directions:
1. Squeeze out as much liquid as possible from spinach. Place spinach in blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick and sticky batter forms.
2. Working in batches, drop batter by rounded 1/2 teaspoonfuls into large pot of boiling salted water, dipping teaspoon into boiling water between spoonfuls. Boil until cooked through, about 10 minutes. Using slotted spoon, transfer spaetzle to colander and drain well. (Can be made 1 day ahead. Cover and chill.)
3. Melt butter in heavy large skillet over medium heat. Add spaetzle and stir until coated with butter and heated through, about 5 minutes. Season with salt and pepper. Transfer to platter; serve.
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