Spaetzle with pepper and crisp shallots

Name: Spaetzle with pepper and crisp shallots
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 6 sage leaves, chopped, or 1 teaspoon crumbled dried sage; 1 cup peeled and sliced shallots; 6 sage leaves, chopped, or 1 teaspoon crumbled dried sage; ½ cup neutral oil, such as canola or grapeseed; ½ cup neutral oil, such as canola or grapeseed; ½ cup neutral oil, such as canola or grapeseed; ½ cup milk; 2 cups flour; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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 flour
½ cup milk

Vegetarian
Pasta

Method

Bring a large pot of water to a boil and salt it. Combine the flour, milk, ¼ cup water, a large pinch of salt, and a teaspoon of pepper in a bowl and beat well.
Strain the batter through a coarse colander or spaetzle maker into the boiling water and cook until the noodles