Buttermilk Spaetzle with Broccolini

Spaetzle is an underappreciated and simple-to-make dumpling. After poaching the batter, rest it in the refrigerator and then pan fry for a crispy textural contrast. It's a great addition to any soup, but it also works as a side garnish for any protein, or even on its own as an excellent vegetarian option, like this one. Here, the buttermilk replaces regular milk for an added boost of flavor.

Crack <quantity>3</quantity> eggs into a large mixing bowl

Add <quantity>135<unit>ml</unit></quantity> of buttermilk

Add <quantity>1<unit>tbsp</unit></quantity> of whole grain mustard. Whisk to combine

Add <quantity>250<unit>g</unit></quantity> of all-purpose flour in two batches. Whisk each batch for 1m, until thick and gluey

Fill a large pot halfway with water and bring it to a boil over medium-high heat

Prepare an ice bath in a bowl

Place a perforated steam pan or colander over the pot. Pour the batter and quickly push half of it through the holes with a bowl scraper. Cook until the spaetzle floats

Transfer the spaetzle to the ice bath to cool. Repeat the process with the remaining batter

Strain the spaetzle

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and the spaetzle to a tray and combine. Spread them out evenly

Refrigerate the spaetzle for 30m to make them slightly firm. Remove from the refrigerator and bring to room temperature

Roughly cut <quantity>½<unit>bunch</unit></quantity> of broccolini. Discard the hard stem ends

Finely chop <quantity>2<unit>tbsp</unit></quantity> of picked parsley

Smash and roughly chop <quantity>3</quantity> peeled garlic cloves

Add <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil to a heavy-bottomed pan over high heat

Add the broccoli rabe

Season with black pepper to taste

Make space in the center and add <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil. Add the garlic and stir

Add red pepper flakes to taste

Toss and stir until the garlic is golden and the broccoli tender. Transfer to a bowl with the spaetzle

Add the chopped parsley and <quantity>⅓<unit>cup</unit></quantity> of manchego cheese

Add the juice of <quantity>½</quantity> a lemon. Stir to combine and adjust the seasoning if needed

Plate it in a shallow bowl and finish with grated manchego cheese to taste. The buttermilk spaetzle with broccoli rabe is ready

Enjoy it as a light lunch or eat it as a side for your favorite vegetables, roasted meat, or chicken.

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