Chef/partner Ryan DePersio, Fascino, Montclair, NJ SPAETZLE: 1⁄2 quart milk 1 dozen eggs 3 quarts sifted flour to taste, salt and pepper 2 Tbsp. grated Parmesean Reggiano 3 zucchini, peeled and julienned 3 squash, peeled and julienned 2 fillets of barramundi Whisk milk and eggs in a mixer with whisk attachment.set on low. Season with salt and pepper. Slowly add flour , then slowly increase speed.Don't exceed medium power. Batter should feel like a very tough pasta dough. Into a pot of ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.