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
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,
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The recipe star
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.