Brown Butter Spaetzle with Basil
- 1 1/2 cups all purpose flour
- pinch of nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup milk
- 3 eggs
- 3 TBS butter
- 3 cloves garlic, chopped
- 1/2 bunch basil, leaves picked and torn in half
- 1 meyer lemon
- 2 tsp pistachios, toasted
- 1- In a bowl, mix the flour, nutmeg, salt, and pepper. Make a well in the middle, and into this add the eggs and milk. Beat first with a whisk, and when the mixture gets thick, beat with a wooden spoon. The batter should be thick, but you should mix vigorously for at least 5 minutes. Beat the spaetzle until you feel like your arm might fall off! This is what makes them puff up. Once you have gotten a good workout, cover the batter with plastic wrap and let it rest at room temperature for 15 minutes. Meanwhile get a pot of water boiling, get a bowl of icewater, a metal colander, a slotted spoon, and a saute pan.
- 2- Put some of the spaetzle batter into the colander, and use a large spoon or spatula to scrape the spaetzle dough through the holes of a colander into the boiling water. Cook 2-3 minutes or until
- floating. Immediately take the spaetzle out of the boiling water with the slotted spoon, and put them into the ice water bath. You may have to do this step in several batches depending
- on how much you are making and how fast you are with the dough. The spaetzle should look like tiny little dumplings. Drain the cold spaetzle really well.
- 3- Heat up the saute pan and add the butter, cooking until the foam subsides and it starts to turn brown. Now add the garlic, basil leaves, and the drained, boiled spaetzle. Saute on medium high heat for 2-3 minutes until the spaetzle turn golden brown and puff up a little. Serve them hot with the brown butter, a squeeze of meyer lemon juice, and topped with toasted pistachios.
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