BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SPAETZLE plain or with hazelnut brown butter

By:


Served with Pork Scallopini for our October 2013 Dinner Show with the hazelnuts and brown herb butter.

Ingredients:

  • 2 cups all purpose flour

  • 7 eggs
  • 1/4 cup milk
  • Sea salt, pinch
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Herbs to use about 1 tablespoon, parsley, chives or dill, optional

Method:

Combine flour, eggs, milk, seasonings.
Cover and refrigerate until needed.
Prepare ice water bath for stopping the cooking of the spaetzle that is ready. Using a spaetzle maker or a wide even holed colander placed over the boiling salted water, place small amounts of batter into unit and let it drop slowly through the holes, forming little individual noodles. Boil them about 2-3 minutes and remove from pot with slotted spoon and drop them into the ice-water bath. Continue until all the batter is cooked. Meantime, remove spaetzle as it cools–don’t leave too long in cold water as it might bet water logged.  Toss with EVOO to coat and hold refrigerated until service.  Or continue to finish for the table.

Option 1: In a large skillet over medium-high heat, place 1 tablespoons unsalted butter. Once it is melted and turning brown , add 2 cups of the drained cooled spaetzle and let it heat for a couple minutes before starting to saute in the pan. Season with salt, pepper coriander and continue to cook until spaetzle edges are starting to brown. Add tablespoon of the shallots and cook one more minute. Season by tossing in herbs–parsley, dill, and chives are good.

Option 2:



Ingredients:

  • Brown Butter & Hazelnuts with Spaetzle

    3 tablespoons salted butter

  • 1 shallot minced
  • 1 clove garlic, pasted
  • 2 cups cooked chilled spaetzle
  • 2-3 tablespoons hazelnuts, toasted, skin on or removed, chopped
  • 2 tablespoons chopped herbs  such as chives, parsley, dill, tarragon or mint)

Method:

Place butter in medium saute pan over medium-high heat; melt butter and cook until butter browns. Tip: Listen for the spatter and sizzle to quiet down–indicating that the water has evaporated off from the milk solids and they are beginning to brown. At that point place the shallots and garlic in the brown butter for about 30 seconds then add the spaetzle-and cook to caramelize the spaetzle. Add nuts and herbs, tossing to combine and serve.




TO RECIPES

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