CHESTNUT SPAETZLE W/ BROWN BUTTER SAGE SAUCE - SWEET BASIL
Steps:
- In a large saucepan, bring 6 qts of salted water to a boil. Decrease the heat to moderate, maintaning a simmer. meanwhile, in a mixing bowl, conbime the eggs, flours, milk, and baking soda. Place the colander over the saucepan. then pur 1/4 of the batter into the colander, pressing the mixture through the holes and into the boiling water with a plastic spatula. cook for 3-5 mins until the dumblings begin to float to the surface. conver the pan for 1 min, continuing to cook until the spaetzle are fluffy and swollen. Transfer the dumblings to a non-stick baking sheet to cool. repeat process with remaining batter. Heat a large skillet over medium high heat. add the butter, allow it to melt, and then add the spaetzle. saute for 1 minute and then add the sage and the marinated onions. continue to saute this mixture for 1-2 mins until the sauce begins to brown. Stirr or toss the mixture then saute for 2 more mins, until completely browned. Remove the skillet from the heat, and then stir in the lemon juice. Season with S&P
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