Spaetzle with Brown Butter, Sage and Bacon

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Spaetzle with Brown Butter, Sage and Bacon

When I was young, my mother made spaetzle with my grandmother's recipe. Instead of putting it through a colander or spaetzel maker to make small dumplings, my mother would drop a small amount of batter off a spoon into boiling water. It creates a bigger dumpling, and that's the way I prefer it. I added my own touch by tossing them with brown butter and sage.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Cooking Temp: high
  • Servings: 2-3

Ingredients

  • 3 cooked bacon strips, crumbled
  • 1 large egg
  • 1/2 tsp(s) salt
  • 1/2 cup(s) mik or water
  • 1 1/4 cup(s) flour
  • 2 tbsp(s) butter
  • 1/4 tsp(s) fresh sage, finely chopped
  • small amount of lemon zest

Tips and Suggestions

Try other herb instead of sage to change the experience.

Instructions

SPAETZLE
1. Fill a large pot 1/2 full of lightly-salted water and bring to a boil.
2. Mix all ingredients together.
3. Put a small amount of batter on the tip of a spoon and drop into boiling water, making sure not to crowd the dumplings.
4. Cook each batch approximately 5 minutes or until all the dumplings rise to the top.
5. In a small saute pan, heat butter over medium heat until golden brown.
6. Add sage and cook for 1 minute.
7. Remove from heat and toss with spaetzle.
6. Top with crumbled bacon and a small amount of lemon zest.

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