Spaetzle with Smoked Ham and Poached Celery Hearts (Michael Symon) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 cups flour |
1 teaspoon salt |
2 eggs beaten |
1 cup milk |
1 tablespoon butter |
1 pound smoked ham, diced |
poached celery, recipe follows |
6 celery hearts |
2 tablespoons butter |
1 cup white wine |
salt and pepper |
Directions:
1. Sift the flour and salt into a bowl. Make a well and mix in eggs and milk.
2. Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes.
3. Drain spaetzle, rinse under cold water, and set aside.
4. In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery.
5. Poached Celery:
6. Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle.
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