Sardinian-style Spatzle with Tomato and Pecorino Sauce

Ingredients

In this Sardinian adaptation, the traditional Austrian Spatzle Tirolesi is transformed by incorporating Sardinian flavors and ingredients. The original dish typically features spatzle served with a rich meat sauce. However, in this recipe, the meat sauce is replaced with a tangy tomato and pecorino sauce, inspired by the Mediterranean cuisine of Sardinia. This adaptation adds a fresh and vibrant twist to the dish, making it suitable for vegetarians and those who prefer lighter flavors. We alse have the original recipe for Spatzle Tirolesi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) grated pecorino cheese 1 cup (100g) grated pecorino cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 16g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, water, and salt. Mix until a smooth batter forms.
2. 2.
   Bring a large pot of salted water to a boil. Using a spatzle maker or a colander with large holes, press the batter through into the boiling water. Cook the spatzle for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the diced tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
5. 5.
   Season the sauce with salt and pepper to taste.
6. 6.
   Add the cooked spatzle to the skillet and toss gently to coat them with the sauce.
7. 7.
   Sprinkle the grated pecorino cheese over the spatzle and cover the skillet. Cook for an additional 2-3 minutes, or until the cheese has melted.
8. 8.
   Serve the Sardinian-style Spatzle with Tomato and Pecorino Sauce hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Pecorino cheese — Opt for aged pecorino cheese for a stronger and more distinct flavor. If pecorino is not available, you can use Parmesan cheese as a substitute.

Tips & Tricks

• To achieve the perfect texture for the spatzle, make sure the batter is smooth and slightly sticky. Adjust the amount of water if needed.
• For a spicier kick, increase the amount of red pepper flakes in the sauce.
• Serve the dish with a side of fresh salad or steamed vegetables to add more freshness to the meal.
• If you prefer a creamier sauce, you can add a splash of heavy cream or crème fraîche to the tomato sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Sardinian-style Spatzle with Tomato and Pecorino Sauce as a main course, accompanied by a fresh green salad and a glass of red wine. Garnish with fresh basil leaves for an extra touch of color and flavor.

Presentation advice

Arrange the spatzle on a large serving platter, ensuring that the tomato and pecorino sauce is evenly distributed. Sprinkle some additional grated pecorino cheese and fresh basil leaves on top for an appealing presentation.