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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 cups 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.
A Toast to Toast
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A toast to toast.
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