Leek Spätzli
Pane-bistecca
Leek spätzli are easy to make, they become wonderfully spicy with the addition of this onion vegetable!
Leeks are used both as a vegetable and as a kitchen spice; they can be eaten cold or warm as a vegetable or salad. Together with carrots and celery, leeks are used as a spice in soups as so-called soup greens.
Until the 1970s, the term “porree” was often used for leeks (from Middle High German louch) in German-speaking countries; only in German-speaking Switzerland, Baden-Württemberg, Saarland, Rhineland-Palatinate, southern Hesse and scattered areas of Austria and western Bavaria was the term “Lauch” more common. (from Wikipedia)
Leeks are used both as a vegetable and as a kitchen spice; they can be eaten cold or warm as a vegetable or salad. Together with carrots and celery, leeks are used as a spice in soups as so-called soup greens.
Until the 1970s, the term “porree” was often used for leeks (from Middle High German louch) in German-speaking countries; only in German-speaking Switzerland, Baden-Württemberg, Saarland, Rhineland-Palatinate, southern Hesse and scattered areas of Austria and western Bavaria was the term “Lauch” more common. (from Wikipedia)
Ingredients
300 g dried spaetzle from the supermarket (or make them yourself
2 Leeks
Salt and Pepper
Paprika
Chili Flakes
20 g Butter
50 ml White Wine
Instructions
1
Step 1
Cook the spaetzli according to the packet instructions and then drain well or make your own and cook.
2
Step 2
In the meantime, do not cut the leek all the way through lengthwise and wash well between the leaves, where soil and sand often settle, then shake off well. Then cut the leek all the way through and slice into thin strips.
3
Step 3
Melt the butter in a frying pan and add the leek. Season well and stir fry well. Pour in the white wine and reduce slightly.
4
Step 4
Add the drained or freshly cooked spaetzli and fry everything very well.
Notes
Serve with grated Cheese.
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