Goat Cheese
Spaetzle
Serves 4 - 6
Ingredients:
2 large eggs, lightly beaten
4 ounces (1/2 cup) fresh goat cheese
1/2 cup milk
2 cups unbleached all-purpose flour
Salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter
1/2 cup minced fresh flat-leaf parsley
Freshly ground black pepper to taste
Instructions:
Place the eggs, goat cheese, and milk in the bowl of an electric mixer and beat on medium speed until well combined. Turn off the mixer and add the flour, 1/2 teaspoon salt, and the nutmeg. Turn the mixer on and beat at medium speed until well mixed. The dough will be very gooey and will climb up the beaters; however, it will fall back into the bowl when you turn off the mixer. Cover the bowl and set aside at room temperature to rest for 1 hour. (The dough can be refrigerated for up to 8 hours. Be sure to let it come to room temperature before making the spaetzle.)
Line a baking pan with paper towels. The dough will have to be forced through small holes about 1/4 inch wide to form the spaetzle: I suggest using a colander, a potato ricer fitted with the larger disk, or large perforated spoon. Fill a large stockpot with 4 quarts water. Place over high heat and bring to a rapid boil; add 1 tablespoon salt.
Force about one-third of the dough through the selected colander, perforated spoon, or potato ricer, using the back of a wooden spoon if necessary, into the boiling water. The little squiggles of dough should be about 1/2 to 1 inch long. They will sink to the bottom of the water but will rise when they are cooked through, in about 5 minutes. Remove the cooked spaetzle with a skimmer or slotted spoon to a clean colander to drain. Rinse briefly with cold water, shake to drain, and spread the spaetzle out in the baking pan. Cook the remainder of the dough.
About 10 minutes before serving, melt the butter in a large nonstick pan over medium-high heat. Add the spaetzle and cook, stirring and shaking the pan, until the spaetzle are heated and lightly browned, about 5 to 8 minutes. Remove from the heat, stir in the parsley, and season with salt and pepper. Serve immediately.
Credits:
From THE
CHEESE LOVER'S COOKBOOK AND GUIDE by Paula Lambert. Copyright (c) 2000
by Paula Lambert. Reprinted by permission of Simon & Schuster, Inc.
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