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Buttermilk-Spinach Spaetzle

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Still Life with Red Wing Crocks
John Stuart Ingle
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Buttermilk-Spinach Spaetzle
Bon Appetit December 1995

"The batter in this recipe is thicker than German Spaetzle
and can be shaped with a small spoon."

3 tablespoons well-drained thawed
chopped frozen spinach
1 2/3 cups buttermilk
1/3 cup olive oil
1 large egg
1 large egg yolk
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter

Squeeze out as much liquid as possible from spinach. Place spinach in
blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and
nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick
and sticky batter forms. Working in batches, drop batter by rounded 1/2
teaspoonfuls into large pot of boiling salted water, dipping teaspoon into
boiling water between spoonfuls. Boil until cooked through, about 10
minutes. Using slotted spoon, transfer spaetzle to colander and drain
well. (Can be prepared 1 day ahead. Cover and chill.)
Melt butter in heavy large skillet over medium heat. Add spaetzle and
stir until coated with butter and heated through, about 5 minutes. Season
with salt and pepper. Transfer to platter and serve. Serves 6.

Featured Archive Recipes:
Inge's Spaetzle Mushroom Gratin
Fricassee of Spaetzle and Swiss Chard
Spaetzle Haussner's
 

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