Have you heard about spaetzle? It is a complicated word but refers to a very delicious type of food: a type of pasta typical for the South Germany, especially the region of Swabia. Spaetzle are made with fresh eggs and are therefore softer than the classic Italian pasta you are already familiar with.
The classic Swabian way to eat spaetzle is arguably as “Kässpätzle”, so spaetzle with melted cheese. The recipe below is my attempt to give this traditional dish a bit of a spin by adding fresh veggies to it.
- 1 medium-sized onion
- 8-9 green asparagus spears
- 5-6 tomatoes
- 125 g fresh spinach
- 500 g spaetzle (pre-packaged from the supermarket)
- grated pecorino as to your liking
- salt, pepper, and any other spices or herbs you feel like
How to Make It
- Peel the onion and chop it into thin pieces.
- Fry the onion pieces with a bit of olive oil in a pan.
- Wash the asparagus spears. Take a potato or asparagus peeler and peel the lower third of the spears. Cut off the dry ends. Chop the spears into pieces.
- Add the asparagus pieces to the pan and fry them for a bit. You may have to add a bit more oil.
- Wash the tomatoes and cut them into pieces.
- Add the tomatoes to the mix and fry everything for a few minutes.
- Wash the spinach leaves and add them to the pan.
- Add the spaetzle.
- Carefully mix and fry everything. Add the spices and herbs.
- As you serve the spaetzle, you can sprinkle some grated pecorino cheese on top.