lindatooo
Head Chef
The first part is based on Joy of Cooking's recipe w/some changes
Mix together:
1 1/2 C flour
1/2 t baking powder
3/4 t salt
generous pinch freshly grated nutmeg (if you don't have fresh then leave it out but I'd go to the grocery store...it's worth it)
Beat together 2 jumbo eggs w/ 1/2 C whole milk
Combine the two and beat vigorously until well blended. It will be a very sticky, pretty thick batter.
Have ready: 1 large bowl ice water with collander;
large slotted spoon or better yet one of those chinese sieves
Strainer over yet another bowl
In a large pan bring 6 C chicken stock to boil, add 1/4 C white wine
Using a spatezle maker [If you've never seen one it looks like a grater with a chute attached, you fill the chute with the batter and slide it back and forth and little drops of batter fall into the broth..ingenious and well worth the investment] (you can do this by pushing little tiny bits off of one spoon with another but it makes it an all afternoon job), Add spatezle to boiling water using about 1/3 of the batter at a time. Spaetzle is cooked when it floats lightly to the surface and "bites" right.
With the slotted spoon scoop spaetzle into ice water to shock then shake and put into strainer. Make second batch while the first one is draining.
You can refrigerate at this point for up to one day.
To make it perfect:
Melt about 2T butter in a large non-stick frying pan. Add Spaetzle and saute over medium heat. When it starts to brown sprinkle it with about 1/2 C grated Parmesan cheese. When the cheese melts a bit spray a dinner plate w/non-stick spray and use it to flip the spaetzle.
Now this may sound like a great deal of work but once you've done it a couple of times it just zips...I can make them without rushing, start to refrigeration - including the dishes - in about 45 minutes and boy is it worth the trouble! Talk about comfort food!
This is an exceptional side for Osso Bucco!....Must stop now...drooling all over the keyboard!
Mix together:
1 1/2 C flour
1/2 t baking powder
3/4 t salt
generous pinch freshly grated nutmeg (if you don't have fresh then leave it out but I'd go to the grocery store...it's worth it)
Beat together 2 jumbo eggs w/ 1/2 C whole milk
Combine the two and beat vigorously until well blended. It will be a very sticky, pretty thick batter.
Have ready: 1 large bowl ice water with collander;
large slotted spoon or better yet one of those chinese sieves
Strainer over yet another bowl
In a large pan bring 6 C chicken stock to boil, add 1/4 C white wine
Using a spatezle maker [If you've never seen one it looks like a grater with a chute attached, you fill the chute with the batter and slide it back and forth and little drops of batter fall into the broth..ingenious and well worth the investment] (you can do this by pushing little tiny bits off of one spoon with another but it makes it an all afternoon job), Add spatezle to boiling water using about 1/3 of the batter at a time. Spaetzle is cooked when it floats lightly to the surface and "bites" right.
With the slotted spoon scoop spaetzle into ice water to shock then shake and put into strainer. Make second batch while the first one is draining.
You can refrigerate at this point for up to one day.
To make it perfect:
Melt about 2T butter in a large non-stick frying pan. Add Spaetzle and saute over medium heat. When it starts to brown sprinkle it with about 1/2 C grated Parmesan cheese. When the cheese melts a bit spray a dinner plate w/non-stick spray and use it to flip the spaetzle.
Now this may sound like a great deal of work but once you've done it a couple of times it just zips...I can make them without rushing, start to refrigeration - including the dishes - in about 45 minutes and boy is it worth the trouble! Talk about comfort food!
This is an exceptional side for Osso Bucco!....Must stop now...drooling all over the keyboard!
