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Brown Butter Spaetzle With Prosciutto and Broccoli Rabe

 
One serving costs about $3.81 One serving costs about $3.81

$3.81 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 side dish
spoonacular Score:64%

Spoonacular Score: 64%

 

The recipe Brown Butter Spaetzle With Prosciutto and Broccoli Rabe can be made in about about 45 minutes. This recipe serves 3. One serving contains 1084 calories, 24g of protein, and 93g of fat. For $3.81 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Only a few people really liked this side dish. It is brought to you by Foodista. 1 person were glad they tried this recipe. If you have eggs, prosciutto, broccoli rabe, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 63%. Users who liked this recipe also liked Broccoli Rabe with Balsamic Brown Butter Recipe, Brown Butter Pumpkin Spaetzle, and Spaetzle in Sage Brown Butter.

Ingredients

Servings:
2
2  eggs
eggs
1 cup
1 cup whole milk
whole milk
0.25 cup
0.25 cup parsley
parsley
0.25 tsps
0.25 tsps salt
salt
0.13 tsps
0.13 tsps pepper
pepper
1 cups
1 cups flour
flour
1 cup
1 cup butter
butter
2 cloves
2 cloves garlic
garlic
0.25 medium
0.25 medium onion
onion
0.25 cup
0.25 cup pine nuts
pine nuts
1 bunch
1 bunch broccoli rabe
broccoli rabe
0.25 pound
0.25 pound prosciutto
prosciutto
some
some parmesan cheese
parmesan cheese
2  eggs
2
eggs
1 cup whole milk
1 cup
whole milk
0.25 cup parsley
0.25 cup
parsley
0.25 tsps salt
0.25 tsps
salt
0.13 tsps pepper
0.13 tsps
pepper
1 cups flour
1 cups
flour
1 cup butter
1 cup
butter
2 cloves garlic
2 cloves
garlic
0.25 medium onion
0.25 medium
onion
0.25 cup pine nuts
0.25 cup
pine nuts
1 bunch broccoli rabe
1 bunch
broccoli rabe
0.25 pound prosciutto
0.25 pound
prosciutto
some parmesan cheese
some
parmesan cheese

Equipment

grater
grater
colander
colander
stove
stove
bowl
bowl
frying pan
frying pan
pot
pot
grater
grater
colander
colander
stove
stove
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

Put a large pot of salted water on the stove and over high heat to boil. In a large bowl, crack the eggs and add milk, parsley, salt and pepper and mix until combined. Add in flour a little bit at a time and mix until combined. The dough will be a bit runny, and this is just fine. Let sit for 10 minutes to rest. Put a colander or cheese grater over the pot of boiling water and spoon dough through holes. Youll have a bunch of wiggly noodle nuggets that drop into the pot. Cook these for 5 to 6 minutes until just tender. Drain. Melt butter in a saut pan over high heat. When butter starts to separate and brown, have your ingredients at the ready. Youll know the butter is ready to go when you start smelling a sweet, nutty aroma. Dump in the drained spaetzle, garlic, onion, pine nuts and broccoli rabe. Cook in browned butter for about 2 minutes, then remove from heat. Toss in prosciutto and top with a sprinkling of Parmesan cheese and lemon juice. Season with salt and pepper, to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.81
Ingredient
2 eggs
1 cup whole milk
¼ cups parsley
1 cup flour
1 cup butter
2 cloves garlic
¼ mediums onion
¼ cups pine nuts
1 bunch broccoli rabe
¼ pounds prosciutto
some parmesan cheese
Price
$0.48
$0.33
$0.59
$0.17
$1.95
$0.13
$0.06
$1.81
$1.50
$3.78
$0.63
$11.43

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
1083k Calories
23g Protein
92g Total Fat
42g Carbs
26% Health Score
Limit These
Calories
1083k
54%

Fat
92g
143%

  Saturated Fat
48g
304%

Carbohydrates
42g
14%

  Sugar
5g
6%

Cholesterol
311mg
104%

Sodium
1250mg
54%

Get Enough Of These
Protein
23g
48%

Vitamin K
262µg
250%

Vitamin A
4673IU
93%

Manganese
1mg
83%

Selenium
37µg
54%

Vitamin B1
0.66mg
44%

Phosphorus
441mg
44%

Folate
172µg
43%

Vitamin B2
0.7mg
41%

Calcium
349mg
35%

Vitamin E
4mg
31%

Iron
5mg
30%

Vitamin C
23mg
28%

Vitamin B3
5mg
28%

Zinc
3mg
21%

Magnesium
80mg
20%

Vitamin D
2µg
20%

Vitamin B6
0.39mg
19%

Vitamin B12
1µg
18%

Potassium
559mg
16%

Copper
0.32mg
16%

Vitamin B5
1mg
16%

Fiber
3g
16%

covered percent of daily need

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