Use Code BALT69 for a $69 Ticket to One Day University on July 9

Cyrus Keefer's comfort food recipe

Parmesan Spaetzle with Shaved Escargot Serves 8-10 Spaetzle 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 Shaved escargot: 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
Sarah Pastrana, Baltimore Sun Media Group
Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad