Sunday, July 20, 2008


2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup milk
1/4 pound smoked bacon, diced
1 yellow onion, chopped
1 tablespoon olive oil
Chopped fresh parsley leaves, for garnish
Kosher salt and freshly ground black pepper

In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.

In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.

courtesy of: Roger Freedman, "Jackson Hole, Wyoming" episode, $40 a day, Food Network

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