Herb Spaetzle Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Egg whites,
-thyme chervil, chives
1: Whole egg,
-and/or flat-leaf parsley),
-, or 2 more whites
Salt and pepper,
1 cup: Skim milk,
Grated nutmeg,
1/2 cup: Minced herbs,
2 cup: Flour, approx
-, (basil, oregano, tarragon,
2 tsp: Olive oil, opt
Directions:
Combine the egg whites, egg, milk, 6 tbs herbs, salt, pepper, and
nutmeg in a large bowl and whisk until smooth. Sift in the flour. Mix
with a wooden spoon to obtain a loose, sticky batter (the consistency
of apple sauce). If its too thin, add a little flour.
Bring a t least 2 quarts water to a rolling boil in a large, deep
saucepan. Add 1 tsp salt. Place a spaetzle maker over the pan, load
it with dough, and cut tiny droplets into the water. Cook for 1
minute, or until the water returns to a boil and the spaetzle rise to
the surface. Remove the spaetzle with a skimmer or slotted spoon and
transfer to a colander to drain. Continue cooking the spaetzle this
way until all the batter is used up.
Transfer the spaetzle to a bowl and toss with olive oil. Sprinkle
with the remaining herbs and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
108 Submitted By DIANE LAZARUS On 10-24-95
Source from luhu.jp
nutmeg in a large bowl and whisk until smooth. Sift in the flour. Mix
with a wooden spoon to obtain a loose, sticky batter (the consistency
of apple sauce). If its too thin, add a little flour.
Bring a t least 2 quarts water to a rolling boil in a large, deep
saucepan. Add 1 tsp salt. Place a spaetzle maker over the pan, load
it with dough, and cut tiny droplets into the water. Cook for 1
minute, or until the water returns to a boil and the spaetzle rise to
the surface. Remove the spaetzle with a skimmer or slotted spoon and
transfer to a colander to drain. Continue cooking the spaetzle this
way until all the batter is used up.
Transfer the spaetzle to a bowl and toss with olive oil. Sprinkle
with the remaining herbs and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
108 Submitted By DIANE LAZARUS On 10-24-95
Source from luhu.jp