We first encountered Spaetzle on a trip to Germany in the 1980’s in a local pub in the university area of Heidelberg. The texture and taste were amazing. When we arrived back to Canada, we looked for Spaetzle in our local German deli, but all we could find were the dried spaetzle that are cooked in boiling water like ordinary egg noodles. They were no match for what we had tasted in Germany.
More recently pre-cooked fresh spaetzle has become available. They need only be dropped into boiling salted water and are finished cooking when they rise to the surface.
Spaetzle von Dunlop is a spaetzle dish served with crisp bacon and sauteed onions and is shown here served with Veal Marsala (see earlier post).
Spaetzle von Dunlop
Print recipe| Serves | 4 |
Ingredients
- 1 Pkg fresh cooked spaetzle
- 3 - 4 Strips bacon
- 1 large onion (chopped, medium)
- 2 Tbsp olive oil
- 1 Tbsp butter
- salt and freshly ground pepper to taste
Directions
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Bring a pot of salted water to boil.  | |
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Drop in the fresh spaetzle and cook until they float to the top. Drain the spaetzle in a colander.  | |
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Meanwhile heat the olive oil and butter in a large frying pan, until the butter has melted. Add the bacon and onions and cook, stirring often, until the bacon is crisp and the onion softened and cooked through.  | |
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Add the cooked spaetzle to the bacon and onion mixture and stir to coat completely. Spaetzle typically accompanies meat or fish dishes served with abundant sauce or gravy.  | |