Tonight we’re going back to medieval times for a delicious meal that has a modern twist. Hazelnut spatzle from Fairsted Kitchen in Brookline is What’s Cooking.
Ingredients:
- 1/2 cup hazelnut flour
- 1/2 cup hazelnut mill
- 1/2 cup all purpose flour
- 5 eggs
- 1/4 cup milk
- 4 boneless, skinless chicken thighs
- 1 small head cauliflower
- 4 celery ribs
- 1/2 cup pomegranate seeds
Directions:
- Place chicken in duck fat (oil is an acceptable substitute) and place in oven at 275 degrees until tender (roughly 1.5 hours). Shred by hand.
- Cook cauliflower florets with tbsp canola oil and tsp butter over medium-high heat until golden brown.
- Peel four celery ribs and cut on bias 1/4 inch thick. Cook until tender in vegetable stock.
- Mix hazelnut flour, hazelnut mill, all purpose flour , eggs, and milk in mixer until dough comes together.
- Drop through perforated pan into boiling water. When spatzle floats, remove from water.
- Put in cold water, until spatzel sinks..then take it out.
- Saute spätzle until golden brown, then add confit chicken, cauliflower, celery, and pomegranate seeds.
- Serve when all is hot.