Brown butter spaetzle with prosciutto and broccoli rabe
Share
- ✉
-
Author Notes: Together, desperation and craving created a meal with echoes of that curious day when three-quarters of the spaetzle mysteriously disappeared from the Culinary Arts 122 class. Only this time, there was broccoli rabe, prosciutto and toasted pine nuts to share the spotlight. - Furey and the Feast
Serves 2 to 3
- 2 eggs
- 1/3 cup whole milk
- 1/4 cup parsley, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup all-purpose flour
- 1/3 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 medium onion, minced
- 1/4 cup pine nuts
- 1 bunch broccoli rabe, chopped
- 1/4 pound sliced prosciutto, chopped
- Parmesan cheese
- Lemon juice
- Put a large pot of salted water on the stove and over high heat to boil.
- In a large bowl, crack the eggs and add milk, parsley, salt and pepper and mix until combined. Add in flour a little bit at a time and mix until combined. The dough will be a bit runny, and this is just fine. Let sit for 10 minutes to rest.
- Put a colander or cheese grater over the pot of boiling water and spoon dough through holes. You’ll have a bunch of wiggly noodle nuggets that drop into the pot. Cook these for 5 to 6 minutes until just tender. Drain.
- Melt butter in a sauté pan over high heat. When butter starts to separate and brown, have your ingredients at the ready. You’ll know the butter is ready to go when you start smelling a sweet, nutty aroma.
- Dump in the drained spaetzle, garlic, onion, pine nuts and broccoli rabe. Cook in browned butter for about 2 minutes, then remove from heat. Toss in prosciutto and top with a sprinkling of Parmesan cheese and lemon juice. Season with salt and pepper, to taste.
Tags: broccoli rabe, Entrees, German, parmesan, pasta, pine nuts, prosciutto
More Great Recipes
.jpg?1359468562)
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
3 months ago Furey and the Feast
Oooh, I love your substitutions! Now it's my turn to try. :) Thanks for trying the recipe!
3 months ago Sarah Quinn
Thank you for this! I was stuck in Kaespaetzle mode. I made a few substitutions: didn't have parsley so used dried Herbs de Provence, walnuts and feta without prosciutto. So tasty and filling on a cold winters night, but the lemon gives it all a lovely lift!
over 3 years ago Oui, Chef
This dish looks fabulous, a nice twist on some of my favorite ingredients. Thanks!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
This sounds fantastic! Beautiful picture, too. Thanks for recipe!