 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Germans typically use quark when making spaetzle, but Grace Parisi from told us that the type available in the United States isn't curdy enough. So Parisi uses small-curd cottage cheese in the spaetzle and makes the chive sauce with tangy quark. Adding 2 tablespoons of granulated sugar instead of the chives turns this savory dish into a delicious dessert. Ingredients:
2 eggs, lightly beaten |
1/4 cup plus 1 tablespoon milk |
1/4 cup small curd cottage cheese |
kosher salt & freshly ground black pepper |
1 cup all-purpose flour |
2 tablespoons unsalted butter |
1/2 cup quark |
1 1/2 tablespoons snipped chives |
Directions:
1. Bring a large pot of salted water to a boil.
2. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. Stir in the flour until a smooth, thick, sticky batter forms.
4. Spoon the batter into a colander with 1/4-inch holes.
5. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
6. Stir the spaetzle once or twice to separate them.
7. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
8. Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
9. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
10. MAKE AHEAD:.
11. The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
12. NOTES.
13. INSTEAD OF COTTAGE CHEESE: Farmer cheese.
14. INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.
|
|