سبتزل الريكوتا مع الزبدة البنية بالشمر والكوسى

European 15 Mins Prep · 30 Mins Cook

1. Bring a large pot of salted water to a boil over medium heat. Brush the interior of a large bowl with 1 tbsp of butter and set aside.
2. Combine the flour, ½ tsp of salt and pepper in a large bowl. In a separate bowl, whisk the eggs and water well and fold in the ricotta. Pour the wet ingredients into the flour and whisk well until smooth. The mixture should have the con-sistency of thick pancake batter; add more water, if necessary.
3. Place a large pot of water over a high heat and bring to a boil.
4. Place a colander with medium holes over the boiling water. Using a large rubber spatula, push the batter through the colander’s holes into the water. Do this in batches. Cook each batch until they all float, approx. 1 minute.
5. Using a large strainer or slotted spoon, lift the spaetzle out of the water, shake off excess water, and drop them into the buttered bowl.
6. Continue cooking the spaetzle, tossing in the buttered bowl to keep them from sticking.
7. To make the brown butter sauce, place a large cast-iron pan over a medium heat. Add the butter and allow to melt completely. Once the butter starts to brown, add the rest of the salt and fennel seeds then grate in the garlic.
8. Coarsely grate the courgettes and zest the lemon.
9. In a large serving bowl, toss together the spatezle, burnt butter sauce, courgette and lemon zest. Top with the fresh mint leaves, drizzle with the oilve oil and serve immediately.

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