INGREDIENTS:

Buckwheat Spaetzle

Serves 6-8

3 eggs
1 ¾ cups flour
½ cup buckwheat flour
1 teaspoon salt
¼ teaspoon nutmeg
1 cup water

For Spinach:

½ cup plus 3 tablespoons butter, divided
8 tablespoons flour
¼ cup onion, finely chopped
3 cloves garlic, finely chopped
Pinch of nutmeg
2 cups milk
24 ounces baby spinach
8 ounces cooked bacon lardons for garnish

METHOD:

For Spaetzle

In a large bowl whisk together all ingredients. Allow dough to sit for 10 minutes.

Bring a large saucepan of water to a boil.

With your Spätzle maker of choice, slowly pour in the dough and press the strands into the boiling water.

The Spätzle will rise to the top once they are cooked. Remove with a spider and serve.

If you want to make them ahead, you can blanch and shock the spaetzle in ice water. This will stop them from cooking. Then when you are ready to serve them you can brown some butter in a frying pan and reheat the spätzle in them.

For Spinach

In a pot, melt ½ cup butter. Sprinkle in the flour and whisk together. Cook over medium heat until light golden brown, about 5 minutes. Add the onion, garlic and nutmeg and stir together, cooking for another minute. Pour in the milk, whisking constantly, and cook for 5 minutes.

Meanwhile, in a separate pot, melt the remaining 3 tablespoons butter. Add the spinach in increments until all is incorporated, and cook until wilted but not soggy, 4 to 5 minutes.

Season the cream sauce with salt, pepper, and more nutmeg if needed. Add the spinach to the cream sauce, stirring gently to combine.

Courtesy of Mark Caldwell, Executive Chef Davis Estates