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Liver spaetzle

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Ingredients for 4 servings:

  • 250 g flour
  • 2 eggs
  • 250 g liver(s) (finely chopped beef or veal liver)
  • Onion(s), plenty
  • Parsley
  • Water
  • 1 tbsp butter
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

original Baden

Form a firm, smooth dough from the listed ingredients, then beat until bubbly. Bring salted water to a boil, press the spaetzle either from a board or with a spaetzle press, and cook. Then remove from the pan, refresh in ice water, let it dry, and melt in butter. Serve with fresh lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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