When my family was in Park City, Utah, on vacation recently to visit my mother, we had a very special dinner. What made it special was because it was just my mother, my daughter, and myself. That rarely happens because we live in different states.
On our girls’ night out without the guys and the baby, we dined at The Farm, which we’ve been to a few times before, located at The Canyons just outside of Park City. And again it did not fail to please – from the service, to the atmosphere, to the food and wine.
What really got my attention on the menu was a roasted chicken served with a pistachio spazele, sometimes spelled spaetzle. And it was out of this world! (And I usually don’t order chicken at restaurants.)
I wish I had studied the spazele more, photographed it, something. I don’t even remember if there were pistachios in the pasta dough. I just remember that it was delicious, and that there was a crunch of added pistachios.
We ate our meals ferociously, as if we had not eaten for days! Our appetites were fueled by the hike earlier in the day, and a few cocktails outside with a gorgeous view of the mountains. But I do regret not inspecting the spazele more.
So now I’m back home and I must try out my own creation for pistachio spazele. I googled, but came up only with pistachio pestos.
I decided it was also time to try out spazele using a spazele maker, instead of the larger, quenelle-shaped variety I typically make using a teaspoon.
I say they’re quenelle shaped, but really they’re more like rustic blobs.
Serves 4, generously
1/2 stick/2 ounces unsalted butter
3 cloves garlic, minced
1 cup heavy cream, at room temperature
2 eggs, at room temperature
2 ounces ground pistachios
Pinch of salt
1 cup white flour
Chopped pistachios, approximately 1/3 cup, or to taste
To begin, make the garlic butter for the spazele by gently melting the butter in a skillet large enough to hold all of the spazele. Add the garlic, stir, and then remove the skillet from the heat and set aside.
To make the pistachio batter, combine the cream, eggs, pistachios and salt in a large bowl. Whisk well.
Before completing the batter, begin heating a large pot of water on the stove. I added a little salt to the water.
Add the flour to the batter until just combined. It should be drippy, but not thin.
Place the spazele gadget over the pot of boiling water, and have the batter next to the pot with a large spoon for scooping. Also have a spider sieve on hand, and a clean dish towel to help remove some of the water. Also have the skillet with the garlic butter nearby.
Begin by scooping a good amount of the batter into the top part of the spazele gadget that moves over the part that looks like a cheese grater. Then slowly move it back and forth. I did this two times and then stopped, so that all of the spazele could cook the same amount of time.
Fortunately the sliding part doesn’t get hot, but the cheese grater part does. It’s a little awkward to use because a hot pad is required. I recommend that you remove the spazele maker from on top of the pot because the boiling water cooks the batter on it.
Once the spazele have cooked about one minute, remove them from the water and place the sieve on the towel to drain a bit.
Then gently toss the spazele into the garlic butter and continue with the remaining batter. Stir the spazele gently and add the chopped pistachios.
I also thought the spazele themselves would be greener, but that’s okay!
I will definitely make these again!!!