Written by Meagan G., Cooking Group Leader
This month Christina (with the help of Katarina and Nicole) taught the Cooking Group how to make spätzle, a kind of pasta common to the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol.
We cooked an original plain version and a spinach version on the stove top using a spätzle maker (in case you don’t have one, you can use a flat grater and spatula instead of it) to drop the spätzle batter into boiling water. Once the spätzle was made, we fried floured white onions in butter, and layered the spätzle in a pan, covered it with fried onions and gruyère cheese, and pancetta (optional, we made one without) and broiled it in the oven until the cheese was melted.
Christina sent us this link for an idea on how to prepare and cook the spätzle.
Note: when the group cooked it, we used thawed frozen spinach, omitted garlic, and baked the grated cheese, fried onions and pancetta on top of spätzle in the oven instead of using a cream and bacon sauce as in the aforementioned recipe.