Yield: 6 Servings
Measure | Ingredient |
---|---|
\N 2 | cloves garlic |
\N 7 | eggs |
\N 6 | oil-pack sun-dried tomatoes |
\N 1 | whole roma tomato -- seed |
\N \N | Date: Sun, 20 Oct 1996 21:35:17 |
: *HERB-GARLIC SPAETZLE: 2 c flour
1 TB fresh parsley
: *SUN-DRIED TOMATO
: VINAIGRETTE:
½ c extra virgin olive oil
¼ c balsamic Vinegar
2 TB red wine vinegar
: chopped fine
1 ts minced garlic
1 TB sugar
: *SALAD:
: and julienne
1 TB fresh basil -- chopped
¼ sm red onion -- thinly sliced ¼ c black olives -- chopped
: Any or all of the following : also cut in 2-inch julienne : zucchini
: carrot
: yellow squash
Make the spaetzle (makes 1 pound). Put flour, parsley and garlic in the food processor and pulse until parsley is chopped fine. Add eggs All at once and run on medium until smooth. Have 2 quarts of water with soeme oil added heated to boiling. To form spaetzle: Hold a colander with large holes in it over boiling water and pour about 1 cup of batter into the colander. Scrap through the holes using a rubber spatula. Boil 3 minutes and remove with a slotted spoon. Chill.
Make 1 cup of vinaigrette: In a bowl, whisk together all the ingredients for the dressing in the order listed.
To assemble salad: Clean and prepare all the vegetable. Toss the chilled pasta with the vegetables and the vinaigrette. [519 calories; 31 grams fat]
John Bayne, Universal Press Syndicate, Oktoberfest recipes, printed 10 Oc 96 in the Riverside Press-Enterprise (McRecipe via PATh) Recipe By : Routh Street Brewery ~0700 (