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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Gourmet magazine, November 1996. If you do not have a Spaetzle-maker, you can push the dough through the holes of a colander. Ingredients:
2 1/2 cups all-purpose flour |
1 1/4 teaspoons salt |
2 cups packed fresh parsley leaves (preferably flat-leafed) |
3/4 cup milk |
3 large eggs |
1/2 cup water |
1 teaspoon finely chopped fresh rosemary |
4 tablespoons unsalted butter |
Directions:
1. In a large pot, bring 5 quarts salted water to a boil.
2. In a large bowl whisk together flour and salt.
3. In a heavy saucepan bring milk just to a simmer.
4. Put parsley in a blender. With blender motor running add milk to parsley and blend until milk is very green.
5. In a bowl whisk together eggs and water. Gradually add green milk in a slow stream, whisking constantly.
6. Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough.
7. Preheat oven to 375°F
8. Force dough through a Spaetzle-maker into the pot of boiling water.
9. Stir Spaetzle gently to separate and boil 5 minutes, or until just tender.
10. In a large colander drain Spaetzle and rinse well under cold water.
11. Transfer to a large baking dish.
12. In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well.
13. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.
14. Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.
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