Side: Mustard Spaetzle with Chives
Spaeztle is a German egg noodle something like a small dumpling. It was originate in Swabian area of Bavaria which is now the college town in Munich. There are a variety of ways to prepare spaetzle, but this is one of our favorites.
Prost! Tina
Category : Oktoberfest 2009
INGREDIENTS:
- 4 large eggs at room temperature
- 1 tsp salt
- ¾ cup milk
- ¼ tsp freshly grated nutmeg
- 3 Tbsp Dijon mustard
- 2 cups all-purpose flour
- 1 Tbsp snipped chives
- 4 Tbsp unsalted butter, melted
DIRECTIONS:
- Bring a large pot of salted water to a boil.
- In a medium bowl, beat the eggs with the milk, mustard, chives, salt and nutmeg. Add the flour and stir until a stick batter forms.
- Scrape one-third of the batter into a large colander with 1/4 –inch holes, you can also use a potato ricer. Working over the pot of boiling water, scrape the batter across the bottom of the colander with a rubber spatula to press it through the holes.
- Gently stir the simmering spaetzle, then press the remaining batter through in 2 batches.
- Stir gently and simmer the spaetzle until cooked through but slightly chewy, 1 to 2 minutes. Drain the spaetzle in a clean colander.
- In a large skillet, melt the butter over moderately high heat. Add the spaetzle and cook, stirring frequently, until thoroughly coated.
- Transfer the spaetzle to a bowl and serve right away.
Make ahead:
The spaetzle can be prepared through Step 5 several hours ahead and sautéed just before serving.
Yield: 6 Servings