A delightful twist on the classic spaetzle recipe, combining the rich flavors of bacon and caramelized onions with a touch of fresh herbs.
Combine the flour, salt, and nutmeg in a mixing bowl.
Sift the flour to avoid lumps in the batter.
Whisk together the eggs and milk in a separate bowl.
Ensure the eggs and milk are at room temperature for better mixing.
Gradually add the wet mixture to the dry ingredients, stirring until smooth. Let the batter rest for 30 minutes.
Resting the batter allows the gluten to relax, resulting in tender spaetzle.
Bring a large pot of salted water to a boil. Press the batter through a spaetzle maker into the boiling water. Cook until the spaetzle floats, then transfer to ice water using a slotted spoon.
Using ice water stops the cooking process and prevents overcooking.
Drain the spaetzle and set aside.
Ensure the spaetzle is well-drained to avoid excess water in the final dish.
Cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
Cook the bacon slowly to render out the fat and achieve crispiness.
In the same skillet, sauté the onions in the rendered bacon fat until caramelized.
Stir occasionally to prevent burning and ensure even caramelization.
Heat olive oil in a separate skillet and sauté the spaetzle until golden.
Sautéing adds a delicious crispy texture to the spaetzle.
Combine the spaetzle with the bacon and onions. Garnish with parsley before serving.
Mix gently to avoid breaking the spaetzle.
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