When tossed with Gruyere cheese and eggs, spaetzle, a homemade noodle from Switzerland, makes a delicious one-pot meal.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 cups all-purpose flour||4 tbsp butter|
|6 large eggs||1 cup shredded Gruyere cheese|
|1/2 cup whole milk, as needed||freshly ground black pepper|
|1/2 tsp freshly grated nutmeg||2 scallions, white and light green parts, finely chopped|
Sift the flour into a bowl. Lightly beat 4 eggs with 1/2 cup water, the milk, and the nutmeg and add to the flour, mixing to make a thick batter (add more milk if necessary).
Bring a large saucepan of water to a boil over high heat. Transfer the batter to a colander with large holes and set it over the saucepan. Press the batter through the holes with a rubber spatula, letting the batter drop into the hot water (be sure to protect your hands from the steam).
Cook for 2–3 minutes, or until all of the spaetzle are floating. Drain and rinse under cold running water.
Heat the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, stirring occasionally, 3 minutes, until they begin to brown. Reduce heat to low. Beat the remaining 2 eggs and stir in with the Gruyere for 1-2 minutes, until the cheese melts and the eggs are set. Season with pepper. Sprinkle with the scallions and serve hot.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf