1 1/2 cup AP flour
1/2 tsp baking powder
2 whole eggs
6 oz whole milk
1 Tbsp fresh truffles, minced
1 Tbsp chives, minced
Mix above to form a batter; batter should be thick and not runny. Let rest for 30 minutes. In a large pot,bring salted water to a boil. On the side, have an ice bath ready to shock the Spätzle.
To cook the Spätzle, place the batter on a cutting board toward the end. With a knife, slice the batter into thin strips into the boiling salted water. Cooking time will be short so it is best to work in batches. When the Spätzle floats, remove with a slotted spoon and place in the ice bath. After the Spätzle has cooled, remove and let air-dry a little on a sheet pan.
3 Tbsp butter
1 Tbsp AP flour
1 cup whole milk, cold
1 Tbsp Gruyère
1/4 Tbsp fresh ground nutmeg
1 oz fresh truffles, shaved and minced
Salt and pepper to taste
2 oz truffle Mornay (recipe above)
1 oz butter
1 truffle for slicing
1/2 Tbsp chives, minced
1 oz Parmigiano Reggiano, whole
Salt and fresh black pepper to taste
Make a roux by slowly cooking butter and flour together for about 10 minutes, no color. Next, whisk in cold milk slowly until smooth. Simmer for an additional 10 to 15 minutes to thicken; if the mix gets too thick, thin with a little more milk. Next, add all ingredients but the truffles; mix well to incorporate and strain though chinois. Add the minced truffles and adjust seasoning as needed, reserve and keep warm.
To serve, in a sauté pan over medium-high heat, add the butter. When melted, add the Spätzle and cook until the Spätzle starts to brown. Turn the heat off and add the Mornay and minced chives to coat. Adjust seasoning. Spoon to a serving dish and garnish with the shaved truffles. Last, grate the Parmigiano Reggiano on top with a Microplane.