Spätzle with capers, sundried tomatoes & gambas in wine sauce

Spätzle is a type of pasta that is made using fresh eggs. You can get to taste it in South-West Germany, Alsace, Austria, Hungary, Moselle and also Slovenia. It's thicker, with more bite and also heavier than most pastas. So the trick is to always use less instead of more.

I first tasted Spätzle when my partner took me out to dinner in Germany (when I first moved there many moons ago).  In south-west Germany, you will find the famous käsespätzle in big places and small. Most families have their own recipe (passed down generations). I will cover the actual recipe (shared by oma) in a few days. In the mean time, here's a picture of the käsespätzle

Basically they use this kind of pasta (cooked) and cheese in alternate layers almost like a lasagne and then top it with fried onions. This dish is then put in the oven to warm it and to ensure that the cheese is melted. Needless to say, if you are lactose-intolerant or a cheese hater, this isn't the dish for you.

So, I have developed something for you using this very pasta along with gambas (you can use chicken if you wish but go with boneless pieces or you can make this vegetarian by using brocolli and carrots) that can be made totally lactose-free.

Here's what you need for 4 generous servings-

1.5 glass of Spätzle
5 -6 sun-dried tomatoes soaked in a bowl of warm water for 15 minutes and then chopped up

2 tablespoons capers
4 teaspoons finely chopped parsley
2 tablespoons olive oil
20 gambas
1 teaspoon red chili flakes
2 cups white wine (dry works better for this dish. I use a French wine from the Alsace region)
5 cloves garlic, finely sliced
1 cup seafood/chicken/vegetable stock
Salt to taste
4 shallots finely sliced
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoon butter (this is optional if you are off dairy)
Water for boiling the pasta

Method

Most Spätzle require 18 minutes to cook. Check your packet for instructions.

Once boiled, drain and keep aside.

In a big wok, add the olive oil and the shallots, garlic, chili flakes, dried oregano and dried basil.

Stir-fry for a minute.

Add the moisturized sun-dried tomatoes next and stir fry for a minute.

Next add the capers and mix.

Add the wine and then allow it to cook down till it is 1/4 its original quantity.

Next, add the stock and allow the stock to simmer for 10 minutes to allow the sauce to thicken.

Add the butter now (if  using)

Add the gambas next.

Allow them to cook but not too long. Overcooked gambas turn rubbery.

It's time to introduce your Spätzle in the wok.

Mix and add a bit of salt (capers and stock both have have salt so add very little)

Add some freshly ground pepper and mix.

Top with parsley and serve hot.

Note - This tastes even better the next day because the gambas/chicken/vegetables have time to soak in the sauce. I always look forward to leftovers :D

Guten appetit/bon appetit!

Note - If you can't find this kind of pasta, you can always use Spaghetti or Tagliatelle. If you can't find capers, use thinly sliced olives. You can also try an unusual but really delicious recipe using cauliflower & anchovies. Here's the link.