Light Vegetable Spaetzle with Letcho

For the light vegetable spaetzle with letcho, cut the bell bell pepper into coarse cubes.

Chop the onion and sauté in a pan with a little oil. Season with paprika powder, salt, pepper and sugar, pour in the peeled tomatoes and boil down well until a creamy sauce is formed.

For the spaetzle, mix the flour, curd cheese, eggs and salt, adding just enough water to make the dough viscous and bubbly.

Bring water to a boil in a saucepan and add salt. Strain dough through a spätzle strainer into the boiling water, bring to a boil briefly, cook until spätzle float to the surface of the water, strain and rinse with cold water.

Fry diced onion and imperial vegetables in hot butter, then add spaetzle and serve with letcho.

Preparation Tip:

For a fiery version, season the letcho with fresh chili and serve the light vegetable spaetzle with letcho and sour cream.

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