Herb Spätzle with Speck and Peas

Name: Herb Spätzle with Speck and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Large freshly ground black pepper; 118 milliliters bread crumbs; 2 teaspoons – neutral cooking oil, such as grapeseed oil; 2 eggs; 237 milliliters all-purpose flour; 1 Tbsp minced fresh parsley; 1 teaspoon each finely minced fresh thyme, fresh sage; 1 teaspoon Kosher salt, plus more for cooking water and final seasoning; 0 1/3 – ½ cup milk; 118 milliliters cooked peas; 118 milliliters semolina flour; 57 grams diced speck or bacon; 3 Tbsps unsalted butter

You can never have too many side dish recipes, so give Herb Spätzle with Speck and Peas a try. This recipe serves 4. One portion of this dish contains around 13g of protein, 20g of fat, and a total of 442 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up butter, thyme, speck, and a few other things to make it today.

Instructions

In a mixing bowl, whisk together flours, salt, herbs, and pepper. Beat eggs lightly with 1/3 cup milk and add to dry ingredients. Using a fork, quickly and gently combine wet and dry ingredients. If dough is very thick and difficult to work together, add more milk, up to ½ cup in total. Allow dough to rest for about 15 minutes.

Ingredients you will need

Pepper

Dough

Herbs

Egg

Milk

Salt

Equipment you will use

Mixing Bowl

Whisk

In the meanwhile, prepare a large pot of salted boiling water. Moisten a wooden cutting board with cool water.

Ingredients you will need

Water

Equipment you will use

Cutting Board

Pot

Spread a portion of the batter in a long strip along the board.

Ingredients you will need

Spread

Use a large offset spatula to cut off small, thin strips of the batter and drop them into salted, boiling water.

Ingredients you will need

Water

Equipment you will use

Offset Spatula

Cut the dough at small angles to keep the spätzle from getting too long. As you cut the dough, let the small bits drop into the boiling water. Once the spätzle floats, let them cook at a gentle boil for another 1-2 minutes, until they no longer have a raw flour taste and have a pleasantly firm texture.

Ingredients you will need

Dough

All Purpose Flour

Water

Remove the cooked spätzle with a strainer and shock briefly in ice water.

Ingredients you will need

Water

Equipment you will use

Sieve

Drain the cooled spätzle well and spread on a baking sheet to dry further while you continue cutting and cooking remaining dough.

Ingredients you will need

Spread

Dough

Equipment you will use

Baking Sheet

Heat a skillet over medium heat, melt one tablespoon of butter and add bread crumbs and parsley. Toss to coat evenly and cook until lightly toasted and crisp.

Ingredients you will need

Breadcrumbs

Parsley

Butter

Equipment you will use

Frying Pan

Transfer bread crumbs out of pan and set aside.

Ingredients you will need

Breadcrumbs

Equipment you will use

Frying Pan

Add a small amount of cooking oil (a little more if speck is very lean) to the skillet. Cook speck or bacon until fat is rendered and meat is crispy.

Ingredients you will need

Cooking Oil

Bacon

Speck

Meat

Equipment you will use

Frying Pan

Add peas and remaining 2-3 tablespoons of butter. When butter is melted, add spätzle. Cook until spätzle is heated through and slightly browned in some spots. Season with additional salt, to taste.

Ingredients you will need

Butter

Peas