If you told me five years ago that I would be running two businesses with relative success, I would not believe you. It wasn’t that long ago that I was struggling as a private chef, applying for endless amounts of jobs. Now I can proudly say that I am able to hold on to a steady group of clients. In addition, I have started a school lunch meal delivery company almost two years ago and have met my goal of acquiring at least 100 students by the first year. With two businesses come sacrifices including my Sundays, ample rest and time. There never seems to be enough time to do anything anymore including writing for my blog. So today, I’m bringing a recipe for a dish I created for a client of mine. Crispy spaetzle with pea pesto and ricotta cream sauce is a meal that screams spring with its bright flavors. I’ll admit it’s not an easy dish to prepare but the effort is well worth it!
**Helpful tips and common mistakes
Spaetzle is a dish that I actually learned how to prepare in culinary school. Simply put, it is a type of pasta. However, unlike pasta, the dough can be made in no time and the noodles cooked almost immediately.
To make the spaetzle, whisk together the flour, salt, and pepper. In another bowl, whisk the eggs with the milk. Add the wet ingredients to the dry and mix until smooth. The batter will be thicker than pancake mix, almost like a dough. Let the mixture rest for 20 minutes.
When you are ready, boil a pot of water. Spoon the spaetzle batter into the colander over the pot of water and press the batter through the holes. The dough should make little droplets right into the water. As the spaetzle cooks, it will rise to the surface. Remove with a slotted spoon and repeat with the remaining dough.
If you have a spaetzle maker this will make the procedure much easier.
Once the spaetzle has been cooked, finish toasting them in the oven to get them nice and crispy.
Meanwhile, prepare the ricotta cream sauce. This sauce has the backbones of a bechamel, replacing the traditional parmesan with ricotta. You want the sauce to be a smooth, creamy sauce with enough thickness to coat the spaetzle. One tip: when adding the milk, be sure to add in a steady constant stream. I have learned from my mistakes that if milk heats up too quickly, it will curdle.
Since this dish requires many elements, you can make the pesto and blanch the snap peas the day before to save some time.
Finish plating your crispy spaetzle with pea pesto and ricotta cream sauce and dig in! The combination of crispy snap peas with fresh mint pesto and a creamy ricotta sauce all work together to create one beautiful dish. This meal will surely impress everyone at your table.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.