Really? What is that? How often do I write about any foods from Germany and Austria?

Almost never, is the answer. But last week, Barbara found an article in the latest Fine Cooking, and it intrigued both of us. I was making pan-roasted salmon with mushrooms, accompanied by Romanesco broccoli for dinner, so I decided to learn how to make Schupfnudeln to go with it.

Serendipity! The texture and flavors of this gnocchi-like pasta went very well with the salmon. I can recommend the technique with enthusiasm.

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