Don’t be intimidated by the spaetzle-making here. David Kirschner assured us that the colander method makes this quite easy. This nutmeg-scented spaetzle was designed to be served with this long-cooked point-cut brisket.
Excerpted from Matzo by Michele Streit Heilbrun and David Kirschner. Published by Clarkson Potter. Copyright © 2017 Michele Streit Heilbrun, Photography Copyright © 2017 Jennifer May.
ON-DEMAND: Listen to Faith and co-author David Kirschner talk about this recipe as well as others in the book Matzo.