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Buckwheat spätzle with cherry tomatoes and chive


  • 500 g Koch’s Buckwheat Spätzle
  • 200 g cherry tomatoes
  • 1 spring onion
  • 50 g of butter
  • 50 g of parmesan cheese
  • 1 bunch of chives

To start...

Boil the water in a pot.
In the meantime, chop the spring onion, cherry tomatoes and chives.


Dip the frozen spätzle in boiling salted water and cook for about 3-4 minutes. They will be ready once afloat.

Drain them with a skimmer.

In a separate pan, melt the butter and soutè the spring onion. Add the spätzle, cherry tomatoes and chives. Mix it all up.

A sprinkle of Parmesan cheese and the dish is ready!

Enjoy your meal,
Team Koch

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The recipe star

Buckwheat Spätzle

Koch offers a new range of pre-cooked freshly frozen buckwheat spätzle. The buckwheat tempts a nutty, astringent taste, which goes excellently with spicy, hearty sauces.

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