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the whole chestnuts and the olive oil into a blender. Puree
the chestnuts and the olive oil until a thick paste forms.
Reserve the chestnut puree for the spaetzle batter.
In a large mixing bowl combine the milk, eggs, salt, black
pepper and nutmeg. Beat the mixture at low speed until combined.
With the mixer running, add the chestnut puree. Add the
flour and continue to beat until the batter is smooth and
blended, about 2 minutes.
Bring a large pot of salted water to the boil. Reduce the
heat of the water to a gentle boil.
Using a spatula, spoon some of the dough through the coarse
grind holes of a flat cheese grater, passing the dough through
the grater and into the hot water.
Poach the spaetzle in the hot water until they float to
the top. Remove the spaetzle from the hot water with a slotted
spoon and drain on paper towels.
Heat the butter in a large skillet over medium heat. When
the butter is melted, add the chopped sage. Cook the sage
until the butter begins to brown, about 3 minutes.
Add the drained spaetzle to the skillet and toss with the
browned butter.
Spoon the spaetzle and brown butter into a serving dish
and serve hot.
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