Boreal Witch

At our final visit to the farm, Dad gave me a big bag of Spaetzel. I've never had Spaetzel before, but I've always wanted to try my hand at making it. There's something so romantic about making your own pasta, right?

Spaetzel doesn't stay firm when you cook it like penne or spaghetti; it's much more delicate. The taste is a bit different, too; whereas plain old pasta noodles tend to soak up the flavor of the sauce you smother them in, Spaetzel has a unique, distinct flavor. No matter what you put on Spaetzel, Spaetzel still tastes like Spaetzel.

I created this recipe with what I had on hand, including some fennel from the garden. I love fresh fennel, with its pungent smell and mild flavor. It is one of my favorite fresh herbs because you can use it in so many ways.
 
Sausage and Fennel Spaetzel

Serves 2

1 tbs unsalted butter

1/4 lb sausage, mild or Italian

1 small fennel bulb, white part chopped; tops reserved

3-5 cloves garlic, minced

1/2 cup heavy cream

salt and pepper to taste

Parmesan or Romano cheese, shredded

cooked Spaetzel (or noodles of your choice)

Cook Spaetzel (or noodles) according to manufacturer's directions. 

Melt butter in large pan. Saute fennel and garlic with sausage until cooked through. Add cream and cook until thickened, about 2-3 minutes. Toss sausage mixture with Spaetzel. Sprinkle with cheese and chopped fennel fronds. Serve immediately.

This recipe doubles well, so make it for friends and family! Share your love of fennel!

Blessed be.