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> > I jones for Spaetzle on a regular basis so you've just sold me on the > > whole concept. > > Any good recipe suggestions? We usually use them as a bed for Chicken > Paprikash but I know they're pretty versatile. > -- > -James > Anywhere you might use pasta like tagliatelle. I'd go for cream sauces. Also for things like Goulasch. In the Allgaeu they're often fried and served with bacon and cheese, but this is perhaps best saved for when you've been skiing all day... I do recall having made an artery-destroying macaroni cheese that I saw on Saturday Kitchen once that used spaetzle. Unfortunately the dough was too thick to go through the small holes on my colander, so I took the traditional approach and plonked the dough on a board, cutting bits so they fell into the boiling water below, watching their agonised death-throes... ...I said that last bit out loud didn't I? Bugger. --Jakob -- "What is this, National Forget How to Google Month?" --Teresa Nielsen Hayden I am jakob dot whitfield at gmail dot comThere's stuff above here
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