Australian Barramundi, Spaetzle, Zucchini, Squash Ragu and Paprika Sauce

Australian Barramundi, Spaetzle, Zucchini, Squash Ragu and Paprika Sauce

Chef/partner Ryan DePersio, Fascino, Montclair, NJ

SPAETZLE:
1⁄2 quart milk
1 dozen eggs
3 quarts sifted flour
to taste, salt and pepper
2 Tbsp. grated Parmesean Reggiano
3 zucchini, peeled and julienned
3 squash, peeled and julienned
2 fillets of barramundi

Whisk milk and eggs in a mixer with whisk a

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