Herbed Spaetzle (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
kosher salt |
3 cups all-purpose flour |
freshly ground pepper |
large pinch of freshly grated nutmeg |
1 cup sour cream |
1 cup seltzer |
3 large eggs |
1/3 cup chopped fresh dill and/or parsley |
1 tablespoon whole-grain mustard (optional) |
2 tablespoons plus 2 teaspoons extra-virgin olive oil |
4 tablespoons unsalted butter |
Directions:
1. Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
2. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
3. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
4. Photograph by Con Poulos
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