Spaetzle with Salami and Brussels Sprouts
INGREDIENTS
- 2 cups (500 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) ground nutmeg
- 6 eggs, beaten
- 1/2 cup (125 mL) milk
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) canola oil
- 1/2 lb (250 g) Brussels sprouts, trimmed and halved
- 1 pkg (150 g) Mastro® German Salami or Mastro®Hungarian Salami, chopped
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tsp (10 mL) finely chopped fresh rosemary
- 1/2 tsp (2 mL) each salt and pepper
- 1 tbsp (15 mL) Dijon mustard
Directions
- Bring large saucepan of boiling salted water to boil. Meanwhile, in large bowl, sift together flour, salt and nutmeg; make well in centre. In separate bowl, whisk eggs with milk; pour slowly into well of flour mixture, stirring until smooth, thick batter forms (batter will resemble thick pancake batter); let stand at room temperature for 30 minutes.
- Melt butter and oil in large skillet set over medium heat. Cook Brussels sprouts, salami, shallots, garlic, rosemary, salt and pepper for 10 to 12 minutes or until tender.
- Meanwhile, pour 3/4 cup (175 mL) batter through colander into boiling water. Using rubber spatula, press batter through holes in colander. Cook for 2 to 3 minutes or until tender. Repeat with remaining batter. Toss spaetzle with Brussels Sprouts mixture and mustard until well coated.
- Tip: Substitute broccoli or cauliflower for Brussels sprouts if desired.
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