Recipes

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

1. 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.
2. 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.
3. 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.
4. Tip: Substitute broccoli or cauliflower for Brussels sprouts if desired.