Spaetzel

Pan Browed Spaetzel with Shallots and Fresh Herbs

I read Smitten Kitchen's Blog and she inspired me to make Spaetzel (and a bunch of other things).  I had never made it before and I had all the ingredients, 2 bonuses.  Spaetzel would be really good in a brothy soup. I also think it would be divine served with my Short Ribs.  I found Spaetzle to be pretty rich, I guess that is where the 7 eggs comes in.

Spaetzle adapted from The Balthazar Cookbook

Swimming Spaetzel

Ingredients:

• 2 cups flour
• 7 large eggs
• 1/4 cup milk

Directions:

• Combine the flour, eggs and milk in a large bowl.
• Cover with plastic wrap and Refrigerate 1 hour (mine didn't make it that long...I couldn't wait)
• Prepare an ice bath (truth be told, we didn't have ice so I used really cold water)
• Boil Water and add Salt (be generous here..1T.)
• Set a large colander with holes 1/4 to 1/2-inch wide over the pot (I used the steamer insert from my rice cooker)
• Pour 1/4 of the batter into the colander and press it through the holes with a rubber spatula.
• Boil for 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath.
• Continue with remaining batter in 3 batches.
• When you’re done with the batter, drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking.

Pan-Browned Spaetzle with Shallots and Herbs inspired by Smitten Kitchen

Directions:

• Heat a large skillet over medium-high.
• Heat 1 tablespoon butter.
• Once  melted and beginning to turn brown add a couple cups of cooled spaetzle and let it cook and heat before stirring it. 
• Season with salt and freshly ground pepper and cook until each piece is caramelized.
• Add 1 Tablespoon minced shallot and cook for one minute more.
• Adjust seasonings to taste and, off the heat, toss with 1 tablespoon minced herbs
• Eat immediately.