r i p e

Spaetzle    (printer friendly)
serves 8

Spaetzle4 large egg yolks
1 large egg
1 3/4 cups whole milk
3 cups all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

2 tablespoons butter
1/2 cup panko or fresh breadcrumbs

1/4 cup olive oil
2 tablespoons butter

1. In a small bowl, whisk together egg yolks, egg and milk.

2. In medium bowl, whisk together flour, nutmeg, salt and pepper. Add egg mixture to flour and mix with a spoon until blended. Batter will be very thick, almost dough-like. Cover and refrigerate at least 1 hour, or overnight.

3. Bring large pot of salted water to a boil. Fill another bowl with ice water. Force 1/3 of dough through a spaetzle maker. Cook for 4 minutes, then transfer to ice water to cool. Continue until all batter has been used.

4. Drain cooked spatzle well and toss with 1/4 cup olive oil. Can be refrigerated for up to 2 days.

5. Melt 2 tablespoons butter over medium-high heat. Once melted, add panko and stir to incorporate. Continue cooking panko until golden brown. Remove from heat.

6. In a separate pan, heat 1/4 cup olive oil in a large sauté pan over high heat. Add spaetzle and cook until brown; don't stir until browned nicely on one side. Mix and brown again. Add 2 tablespoons butter and cook until most of the spaetzle is golden brown.

7. Adjust seasonings (salt & pepper), top with panko and serve.