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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.