| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 1/4 | ts | Salt |
| 2 | c | Packed fresh parsley leaves; (preferably flat-leafed) washed and spun dry |
| 3/4 | c | Milk |
| 3 | lg | Eggs |
| 1/2 | c | Water |
| 1 | ts | Finely chopped fresh rosemary leaves |
| 1/2 | Stick; (1/4 cup) unsalted butter |
INSTRUCTIONS
In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender. In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green. In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly. Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter like dough. Force dough through a Spaetzle-maker into kettle of boiling water. Preheat oven to 375 degrees F. Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish. In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered. Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through. Yield: 6 servings Recipe by: Cooking live Show #9010 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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