Kasespatzle (Garlic Dumplings With Emmentaler) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I don't know how authentic this is but it's a delicious spatzle recipe. I don't have a fancy spatzle maker. The back of a large, pierced, skillet spatula works for me. Ingredients:
2 whole heads of garlic |
2 tablespoons olive oil |
1/2 cup milk |
1/4 cup finely chopped italian parsley |
1/4 cup finely chopped basil leaves |
2 tablespoons unsalted butter, melted |
1/4 teaspoon kosher salt |
3 eggs, beaten |
2 cups all-purpose flour |
1 cup grated emmenthaler cheese |
Directions:
1. Heat oven to 450 degrees.
2. Halve heads of garlic crosswise with a knife and brush with olive oil; wrap in foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.
3. Add milk, parsley, basil, melted butter, salt, and eggs, and stir until smooth.
4. Put flour into a large bowl, forming a well in the center. Slowly pour in the garlic milk mixture, stirring with a fork to form a smooth batter.
5. Bring a 5 quart saucepan of salted water to boil over high heat. Working in batches, scrape batter through the holes of a pierced spatula or spatzle maker into water. Cook until dumplings rise to the surface, about 1 minute.
6. Using a slotted spoon, transfer dumplings to a baking sheet. Heat 4 tbsp unsalted butter in a 12 ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6-8 minutes.
7. Meanwhile, heat broiler; put rack 5 from heating element.
8. Sprinkle dumplings with emmentaler cheese; broil until melted, about 2 minutes.
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