Chef Klaus
Schwäbischer Zwiebelrostbraten
Swabian Zwiebelrostbraten is steak cookery with a dumpling soul: browned onions, a proper pan sauce, and Spätzle waiting underneath to catch what the plate is really about.
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Chef Klaus
Schwäbische Knöpfle
The button-shaped Swabian noodle that proves the batter before the pan: beaten until it blisters, pressed small, then buttered with onions and cheese for supper.
Chef Klaus
Kässpätzle (Käsespätzle)
The cheese must meet the Spätzle while they are still hot and wet from the pot, or you get noodles with grated cheese sitting on top. That is not Kässpätzle.
Chef Klaus
Apfelspätzle
Swabian egg pasta turned toward the apple cellar: fresh Spätzle tossed with browned butter, tart apples, cinnamon, and enough restraint to stay supper, not cake.
Chef Klaus
Schwäbische Spätzle
Swabia is the German noodle country: loose egg dough, beaten until it pulls, scraped fresh into water, then glossed with butter while the edges stay tender.
Chef Klaus
Schwäbische Maultaschen
The Swabian Lent pocket that hides meat and spinach inside pasta dough, good in broth on Sunday and even better fried with onions the next day.
Chef Klaus
Allgäuer Krautkrapfen
The Allgäu pan dish that makes a meal from noodle dough, winter kraut, onion, and fat: brown the cut sides first, then cook gently so the rolls hold.
Chef Klaus
Schupfnudeln (Bubespitzle)
Swabian Bubespitzle work when the potato dough is cool and dry before the egg goes in, then the little finger noodles brown cleanly in the pan.
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