Monday, March 17, 2008

Sunday lunch: baked spaetzle

This was a quickie lunch designed primarily to use up the meat leftover from making veal essence.

I started by sauteing some premade spaetzle in a bit of olive oil along with the shredded veal. To this I added a bit of cayenne and black pepper. When the spaetzle were starting to brown I transferred them to a pre-warmed gratin dish, topped with grated Gruyere, and put the dish under the broiler until the cheese was browned.

Just before servingI topped the spaetzle with crisp-fried onions (also from the store).

Simple and nice.

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