Schupfnudeln

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.

This entry was posted in Food, Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s