• Ingredients: 18
  • Serves: 6

Spaetzle in brown butter with unsalted butter.

Ingredients

Crust

  • 1 cup plus 2 tbsps. all purpose flour
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch pcs.
  • 1 egg yolk
  • 1 tbsp. ice water

Filling

The Crisp Potato Slices

  • 10 small round potatoes , cut into 1/8-inch circular slices
  • 1/2 cup olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).

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  2. Step 2 Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands.

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  3. Step 3 Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
  4. Step 4 Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes.

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  5. Step 5 Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.

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Nutrition information

Calories 342 Carbohydrates 33 g (11%)
Fat 19 g (29%) Protein 9 g (17%)
Saturated Fat 11 g (56%) Sodium 439 mg (18%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 5 g Cholesterol 137 mg (46%)