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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 cups all-purpose flour |
1 1/4 teaspoons salt |
2 cups packed fresh parsley leaves (preferably flat-leafed), washed and spun dry |
3/4 cup milk |
3 large eggs |
1/2 cup water |
1 teaspoon finely chopped fresh rosemary leaves |
4 tablespoons unsalted butter |
Directions:
1. In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender. In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green.
2. In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
3. Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough. Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
4. Preheat oven to 375° F.
5. Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish.
6. 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. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.
7. Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.
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