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Spaetzle with pepper and crisp shallots
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
We use crisp-cooked shallots often (see for another example), mostly because they’re easy and we love them; they’re onion rings taken to another level. Here, the spaetzle is spiked with pepper—use more or less according to your taste.
Ingredients
- Salt and freshly ground black pepper
2 cups ½ cup
Method
- Bring a large pot of water to a boil and salt it. Combine the flour, milk,
¼ cup - Strain the batter through a coarse colander or spaetzle maker into the boiling water and cook until the noodles
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