Spätzle with Butter, Parmesan, and Hazelnuts
Cooking time45 min
How to make a tasteful spatzle? This spatzle with sage butter, Parmesan, and toasted hazelnuts recipe make you familiarize with an easy method of making a delicious spatzle. With the quantity of ingredients recommended in this recipe, you can serve it for 4 to 6 people. Egg and milk must be whisked to together until fully combined.
Combine flour, nutmeg and salt in a separate bowl.
Stir properly and make sure that lumps are not available in the dry ingredients.
Create a well in center of dry ingredients.
Pour egg and milk mixture in a gentle manner, incorporating all of the flour and spices.
Cover and refrigerate for 60 minutes.
At the mean time, hazelnuts should be toasted and chopped.
Butter needs to be melted in a large saucepan.
Sage leaves should be added.
Keep on cooking until butter comes to a boil.
Continue cooking while swirling and stop when you see brown flecks and find butter smell nutty.
Remove the pan form the heat.
Sage leaves must be removed using tongs.
Place them on a paper towel-lined plate to cool.
In order to cook, spatzle, take large pot of salt water to boil.
Do not rest your spatzle lid over the boiling water.
Take batter out from the fridge.
You have to shape the spatzle. (If you do not have a spatzle press, you can use a colander).
The press or colander must be coated with a non stick spray.
When the water reaches a rolling boil, the press must be rested over the pot.
The size of your press determines the volume of batter.
Follow the manufacturer’s guidelines to use the press.
Spatzle must be boiled for 2 to 3 minutes.
Remove from ware with a slotted spoon.
Run the spatzle under cold water.
Leave them to dry.
If the spatzle sticks as they dry, drizzle some oil or butter over them.
This process should be continued until all batter is cooked.
Reheat the skillet using butter.
Add spatzle to the pan.
Let them sit for a minute.
Toss a few times.
Transfer to a serving plate.
They should be tossed with one cup of parmesan.
Chopped hazelnuts can be sprinkled over the spatzle.
Fried sage leaves can be crumbled on top.
Serve this dish warm.
- Milk- 1 cup.
- Eggs – 2 nos.
- Flour 2 cups.
- A generous grating of nutmeg.
- A generous pinch of salt.
- #In order to assemble spatzle with butter, parmesan and hazelnuts#
- Spatzle – As mentioned above.
- Butter – 1 cup. (You can also use 3/4 cup of ghee or clarified butter instead of butter).
- Grated parmesan – 1 cup.
- Skinned hazelnuts – 3/4 cup.
- Fresh sage leaves – 10 to 12 nos.