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October 17, 2007 / Tony

Spaetzle in Browned Butter

This is my favorite spaetzle recipe.  It creates a just chewy and buttery side dish that is interesting enough to stand on its own but inobtrusive enough to go well with anything.  The method of mixing the spaetzle is probably a bit unorthodox but I think it creates a spaetzle that has such a nice “bite” to it.  It goes great with Schnitzel. 

Spaetzle in Brown Butter (from here

3/4 cup cold whole milk

3 large eggs

1 tsp salt

1/4 tsp nutmeg 

 2 cups all-purpose flour

4 T butter

Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).

Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.


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