Spätzle Muffin With Nueske’s Bacon, Burrata Cheese & Chimichurri
- 3 cups flour
- 3/4 cup milk
- 6 Eggs
- 3 cups heavy cream
- 8 Eggs
- 1 pound Nueske’s bacon, med diced
- 1 White onion, med diced
- 12 ounces julienne fontina cheese
- 1/2 cup chopped chives
- 2 cups packed fresh Italian parsley leaves
- 4 med garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves
- 1/4 cup red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp Kosher salt
- Freshly ground black pepper
- 1 cup extra virgin olive oil
For the Plate
- 1/2 Fresh Di Stefano Burrata Cheese
- Drizzle of extra virgin olive oil
- Blistered small sweet 100 tomatoes
- Fresh basil garnish
Salt & pepper for taste
1. For the Spätzle: mix all ingredients and let it go through the spaetzle ricer, also known as potato ricer, into boiling salt water. Cook for about 3-4 min in med boiling water and place in ice water. Drain.
2. For the muffin: sauté the bacon until almost crispy and add the onions until soft. Drain and cool. Add the cheese, chives, salt & pepper, Royal and Spätzle. Fill in the plastic mold and bake at 325 degrees Fahrenheit, fan on, for 20 min. Let it rest for at least 30 min before serving.
3. For the Chimichurri sauce: place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about one minute total. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least two hours or up to one day to allow the flavors to meld. Before serving, stir and season as needed.
The chimichurri will keep in the refrigerator for up to one week.
Hendrix |32431 Golden Lantern | Laguna Niguel, CA 92677 | 949.248.1912 | www.hendrixoc.com