John Myers
Fried Spaetzle with Zucchini
The perfect fried spaetzle with zucchini recipe with a picture and simple step-by-step instructions.
- 500 g Egg spaetzle fresh, bought
- 1 Zucchini
- 150 g Cherry tomatoes red
- 50 g Tomatoes dried in oil
- 0,5 Clove of garlic
- Silicium
- 40 g Hard cheese Italian art
- 4 g Vegetable broth
- 10 g Pine nuts
- 50 ml Water
- Oil
- 0,5 tablespoon Butter
- Salt
- Pepper from the grinder
- First prepare the ingredients. Peel the garlic. Pluck the basil leaves and roughly chop them. Roughly chop the dried tomatoes as well. Halve the cherry tomatoes. Cut off the ends of the zucchini, then halve the zucchini lengthways and cut into 1cm thick crescents. Prepare a stock from the vegetable stock with water. Grate the cheese.
- Roast the pine nuts in a large pan for 2-3 minutes without fat until they smell fine. Then take it out of the pan and let it cool down.
- Now heat some oil and butter in the pan. Fry the egg spaetzle and zucchini in it for a few minutes, turning every now and then, until they are golden brown. Deglaze with the vegetable stock and add the cherry tomatoes. Stew everything for about 5 minutes.
- Press the garlic into the pan. Fold in half of the chopped basil and the sun-dried tomatoes. Season with salt and pepper. Put the lid on and cook for a few minutes over low heat.
- Arrange the spaetzle on plates, garnish with the pine nuts, grated cheese and the remaining basil and enjoy.
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