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2. Spaetzle. Otherwise known as Käsespätzle, spaetzle is a German egg noodle pasta that has a chewy texture akin to dumplings. It is the epitome of comfort food and one of the most beloved ...
The potato was introduced in the mid-17th century, soon gaining popularity and integrated into the local cuisine. Many new recipes were developed, such as Schupfnudeln, potato salad and home fries. The popular idea of traditional Swabian cuisine remains based on the stereotype of simple, hearty and uncomplicated "peasant food".
Spätzle is a type of dumpling [5] or noodle. [10] [11] Its dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.
Käsespätzle in a pan with roasted onions and chives as topping. In Tyrol, käsespätzle are prepared with Bergkäse or Emmental cheese, optionally with both.In Vorarlberg two different cheese varieties are dominating, so in Montafon the cooks use Montafon sour cheese and in Bregenz Forest they use Bergkäse and Räßkäse, a local hard cheese.
For an extra boost of fiber, you can use whole-wheat egg noodles. This recipe is also easy to veganize too: simply swap out the butter for vegan butter and use egg-free pasta instead of egg noodles.
Like many dishes from the region, Linsen mit Spätzle originated as a meal for the poor. While meat was too expensive for the major part of the Swabian population, lentils were a popular and nutritious staple food which could be stored during winter.
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Jägerschnitzel made from jagdwurst with fusilli and tomato sauce. A common regional variation in eastern Germany is made from Jagdwurst, a type of pork sausage.To prepare jägerschnitzel from Jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs and roasted in cooking oil or clarified butter until crispy and topped with tomato paste, ketchup, or a ...
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