Spaetzle with sage butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| ½ | cup | Milk |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
| ¼ | teaspoon | Ground nutmeg |
| 4 | tablespoons | Unsalted butter |
| 2 | tablespoons | Chopped fresh sage |
Directions
Combine the eggs and milk. Combine the flour, salt, pepper and nutmeg.
Using a wooden spoon add the liquid to the flour and mix to combine well.
Mix the dough well and let rest for 10 to 15 minutes.
Bring 4 quarts of water to a boil.
Using a spaetzle maker (a utensil that resembles a food mill) or passing the dough through a colander, position the utensil over the boiling water.
Pass the spaetzle dough into the water and allow to cook for 2 to 3 minutes or until the spaetzle floats to the surface. Use a spider strainer to scoop the spaetzle out of the water and place in a bowl. Melt the butter in a sauce pan, until it begins to turn brown. Add the chopped sage and pour the butter over the spaetzle and serve.
Yield: 4 to 6 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8845 Posted to MC-Recipe Digest V1 #536 by Angele Freeman <jfreeman@...> on Mar 22, 1997