Sarah Pastrana, Baltimore Sun Media Group
November 29, 2012
Parmesan Spaetzle with Shaved Escargot
9 whole eggs
1/2 quart fresh ricotta
1 quart Parmesan cheese
1/2 quart whole milk
1.5 quarts purpose flour
2 teaspoons Kosher salt
1 can of helix snails (drained)
1 teaspoon minced garlic
2 tablespoons small diced carrots
1 teaspoon minced shallot
2 bay leaves
1 teaspoon of fresh lemon thyme
2 teaspoons kosher salt
1 quart chicken stock
1 teaspoon white truffle oil
1 Tablespoon butter
1. For the spaetzle, whisk the eggs until smooth and pale yellow in large mixing bowl. Add the ricotta and Parmesan.
2. Add the milk and whip with a rubber spatula and then incorporate the flour. Add salt, and whip until you have the consistency of thick pancake batter.
3. To cook the spaetzle, you will need a large sauce or stock pot and a colander, or a spaetzle maker.
4. Bring 4 quarts of salted water to a boil, turn down to just above a simmer and press the batter through the holes in stages. Let the spaetzle float and, using a pasta strainer, remove from the water and place on a sheet tray or a large plate. Let the spaetzle cool in the fridge for 30 minutes.
5. For the escargot, place the snails, garlic, carrots. shallots, bay leaves, thyme and kosher salt in a pot, cover with chicken stock, and simmer for 30 minutes. Strain and discard all except for the snails. Cut into shavings with a sharp knife and add a pinch of salt and white truffle oil.
6. To serve, heat a large nonstick sauté to near high heat with a tablespoon of butter. Sauté spaetzle until lightly brown. Add 1 tablespoon of the escargot shavings and toss until warm. Garnish simply with fresh parsley, shaved Parmesan, a little salt and even a little truffle oil