Spaetzle With Smoked Ham And Poached Celery Hearts

Recipe Ingredients

3 cups	187g / 6.6oz	Flour
1 teaspoon	5ml	Salt
2		Eggs beaten
1 cup	237ml	Milk
1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Smoked ham - diced
		Poached Celery
6		Celery hearts
2 tablespoons	30ml	Butter
1 cup	237ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Sift the flour and salt into a bowl. Make a well and mix in eggs and milk.

Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes.

Drain spaetzle, rinse under cold water, and set aside.

In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery.

Poached Celery: Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1C14) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.