WEEKLY RECIPE-BUCKWHEAT SPAETZLE

Ingredients
1/2 cup rye flour
1/4 cup all-purpose flour
1/4 cup buckwheat flour
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
2 large eggs
1/4 cup milk
1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil

Directions
1. In a bowl, combine the flours with the nutmeg, 1 teaspoon of salt and 1/2 teaspoon of pepper. In a medium bowl, whisk the eggs with the milk, then whisk the mixture into the flours. Cover the batter and let rest at room temperature for 30 minutes.

2. Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Carefully hold a colander with large holes over the boiling water. Gradually add the batter to the colander and press it through the holes with a spatula. Boil the spaetzle until tender, 1 minute. Using a slotted spoon, transfer the spaetzle to the ice water to cool completely, then drain on paper towels.

3. In a large nonstick skillet, melt the butter in the olive oil. Add the spaetzle and cook over high heat until browned on the bottom, 2 minutes. Stir and cook until browned all over, 1 minute longer.

4. Season with salt and pepper and serve.

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