Spaetzle With Butter And Parsley Recipes

SPAETZLE DUMPLINGS

Steps:

• In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.

SPATZLE WITH PARSLEY

Steps:

• Place the eggs in a mixing bowl. Add the water, nutmeg, salt and pepper. Blend well with a wire whisk. Add the flour with a rubber spatula. Mix well.
• Put a large quantity of water in a saucepan, bring to a boil and add salt. Pour the spatzle mixture into a colander over the boiling water. Press the mixture through the holes of the colander with a rubber spatula or a large spoon. Cook briefly or until the noodles rise to the surface. Drain well. The spatzle could be made in advance.
• To finish the spatzle, melt the butter in a skillet. Add the garlic and cook briefly. Do not brown. Add the spatzle, parsley, salt and pepper. Toss well until the spatzle is heated through. Serve immediately with chicken.

SPAETZLE WITH BUTTER AND PARSLEY

Steps:

• Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
• Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.

HERBED SPAETZLE

Steps:

• 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.
• In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
• 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.
• Preheat oven to 375° F.
• 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.
• 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.
• Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.

HERB SPAETZLE WITH BUTTER

Steps:

• 1. Bring a large pot of well salted water to a boil over medium heat.
• 2. In a small bowl whisk together the eggs and milk
• 3. In a large bowl, add flour and make a hole in the flour. Add a pinch of salt to the flour
• 4. Using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined, stir in the herbs.
• 5. Place the batter through a colander (or what I use is a giant colander spoon with large holes, or if you have a spaetzle maker use that,) over the boiling water. Using a spatula push the batter through the holes of the colander into the boiling water.
• 6. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle set aside
• 7. Melt the butter in a pan, add the olive oil toss in the spaetzle to coat evenly and serve immediately.