Spring Spaetzle
Posted on April 23rd, 2012 | Filed under Entrees « Featured Recipe « First Courses « Recipes « Side Dishes
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2 cups sifted all-purpose flour
1 teaspoon kosher salt
Pinch of freshly grated nutmeg
2 large eggs, lightly beaten
3/4 pound medium asparagus
1 tablespoon vegetable oil
Additional kosher salt and freshly ground black pepper to taste
2 cups chicken stock or vegetable stock, preferably homemade
1 cup heavy cream
3/4 cup freshly grated Parmigiano-Reggiano
1 cup blanched fresh or thawed frozen peas
2 tablespoons finely chopped fresh herbs, such as chives, parsley, dill, tarragon, or a combination Serves 4 as a main course, or 6 as an appetizer Bring a large pot of salted water to a boil over high heat. Combine the flour, salt, and nutmeg in a large bowl and stir well. Whisk together the eggs and 2/3 cup water and add to the flour mixture, beating until just smooth. The mixture should be the consistency of thick pancake batter. If too thick, whisk in 2 to 3 tablespoons more water. Set the batter aside. Preheat the oven to 450ºF. Break off the tough ends of the asparagus and discard. Peel the stalks and arrange in one flat layer over the bottom of a roasting pan or baking sheet. Drizzle on the oil and season with salt and pepper. Roast on the middle rack of the oven until just tender, about 10 minutes. Cool and cut into 1 inch pieces. Pour the chicken stock into a large skillet and bring to a boil over high heat. Boil until reduced by half. Pour in the cream, bring back to a boil, and reduce again by half. Reduce the heat to low. Working in batches, drop the batter through the spaetzle maker into the boiling water. Simmer until tender, 3 to 4 minutes. Drain but do not rinse. Stir 1/2 cup of the Parmigiano-Reggiano, the spaetzle, the peas, and the asparagus into the skillet holding the cream. Add the herbs and season with salt and pepper. Stir until the spaetzle has absorbed some of the sauce and warmed through, about 5 minutes. Serve in individual warmed bowls sprinkled with the remaining Parmigiano-Reggiano. Leave a Comment  |
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