My friend is from the South of Germany near the Bodensee. She is a master in preparing Spaetzle. This are some soft doughy pieces if pasta. Some translate it as little sparrows.
She loves to eat them with mountain cheese and onions. But I wanted something else, no cheese.
I went for a mix of red, yellow and green onions and added some garlic. With a little oil it went in a wide pan. After the first 5 min, season with salt and pepper. Reduce the heat and cover with a lid. The onions need about 20 min. Just stir them every 5 min. Add a tsp honey and let the onions caramelize. Good quality balsamic vinegar at last
Set the onions aside. Clean the pan.
Add some butter and toss in the spaetzle. After 3 min add the onions to them. Scrape them to the side of the pan.
Flour the sausage on both sides, add a bit more butter and brown the sausage on both sides.
Ingredients:
120 g cooked spaetzle, 1,5 cm thick slice ham bologna
Onion mix, oil, salt, papper, honey, balsamic vinegar, flour
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