Herbed Spaetzle III

Recipe Ingredients

5		Salted water
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/4 teaspoons	6.3ml	Salt
3/4 cup	177ml	Milk
2 cups	80g / 2.8oz	Fresh parsley leaves - (packed) - washed, spun dry
		= (preferably flat-leafed)
3		Eggs (large)
1/2 cup	118ml	Water
1 teaspoon	5ml	Finely-chopped fresh rosemary leaves
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick)

Recipe Instructions

In a 6-quart kettle, bring 5 quarts salted water to a boil.

In a large bowl whisk together flour and salt.

In a heavy saucepan, bring milk just to a simmer. Put the parsley in a blender. With the blender motor running, add the milk to the parsley, and blend until milk is very green.

In a bowl, whisk together eggs and water and add green milk in a slow stream, whisking constantly. Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batter-like dough.

Force the dough through a spaetzle-maker into the boiling water, or drizzle through a large-holed colander. Stir the spaetzle gently, to separate, and boil for 5 minutes, or until just tender.

In a large colander drain the spaetzle and place in serving bowl.

In a small heavy saucepan, cook the rosemary with salt and pepper, to taste, in butter over moderate heat, stirring, for 2 minutes.

Drizzle the rosemary butter over the spaetzle, tossing well. Season the spaetzle with salt and pepper.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9734) - from the TV FOOD - NETWORK

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