Leberspätzle
(Liver Spätzle)
Heartier than plain Spätzle, these go well with roasted onions, scrambled eggs, or Sauerkraut.
However, traditionally they are served in a clear beef or chicken broth.
1 1/4 cup All Purpose Flour
1/2 lb Calf's Liver
3 eggs
2 Onions, chopped
1 tablespoon Butter
Small bunch of Parsley, finely chopped
Salt & Pepper
1 teaspoon dried Marjoram
1 teaspoon Lemon Zest
Puree liver in a food processor.
In frying pan, sautee onions in butter until onions become transparent.
Sift the flour. Mix in eggs, onions, and pureed liver. Add seasonings: salt, pepper, marjoram, and lemon zest. Mix the dough vigorously then let the dough rest while you bring salt water to a boil.
Push the spätzle dough through a spätzle maker (this resembles a potato ricer and can be purchased at many German delicatessens or a specialty cooking stores). If you don't have one or can't find one, you can get the same effect by pushing the dough through the holes of a colander. Or you can cut the dough into strands on a wooden kitchen board.
Drop spätzle into hot, salted water. Cook uncovered. As the spätzle begin to rise to the surface of the pot, remove them with a slotted spoon and put them in the cold water to stop them from cooking.
Just before serving, warm the spätzle for 4-5 minutes in the melted butter in a large pan over medium heat. Serve immediately.
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