Buttermilk Spaetzle

1h 30m

Spaetzle is a great addition to any soup and as side garnish for any protein. It can also be combined with roasted mushrooms and greens as an excellent stand-alone vegetarian meal.

In this version, the buttermilk replaces the traditional regular milk for an extra boost in flavor.

After poaching the batter, rest in the refrigerator and then pan fry it for a crispy textural contrast.

Spaetzle is a simple-to-make dumpling, originating in the historic Swabia region of Germany. In Swabian German, its literal translation means "little sparrow."

Crack 3 eggs into a large mixing bowl
Add 135 ml of buttermilk
Add 1 tbsp of whole grain mustard. Whisk to combine
Add a total of 250 g of all-purpose flour in two batches. Whisk each batch for 1m, until thick and gluey
Bring water to a simmer in a large pot over high heat
Prepare an ice bath in a bowl
Place a perforated hotel pan over the pot. Pour the batter and quickly push it through the holes with a bowl scraper. Cook until the spaetzle floats
Transfer directly to the ice bath to cool completely
Strain the spaetzle. Return it to the bowl
Mix 1 tbsp of extra virgin olive oil into the spaetzle
Spread the spaetzle over a tray lined with a kitchen towel
Refrigerate the spaetzle for 30m, until slightly firm
Add 1 tbsp of olive oil to a heavy-bottomed pan over high heat
Spread ⅓ of the spaetzle in a single layer at the bottom of the pan. Do not stir until crispy and golden on the bottom
Add salt and pepper to taste
Add ½ tbsp of butter. Toss to coat the spaetzle
Add the juice of ½ lemon
Transfer to a bowl and repeat the process until all the spaetzle is sautéed
Finish with manchego cheese to taste. The buttermilk spaetzle is ready
Eat it with your favorite vegetable or meat. Or even try it cold as a complement to your salad!