The summer spätzle with pepper and tomato cream is a tasty and colorful first course easy to prepare, rich in aromas and flavors. These delicious dumplings, prepared throughout Central Europe with flour, eggs, and water, are usually served as a first course seasoned with butter or cream and aromatic herbs or as an accompaniment to meat dishes. Today we propose them in a very summery alternative version both for the ingredients used and the colors that distinguish it. We used ready-made spätzle, but if you want, you can prepare them at home as we explain in the notes at the end of the article in the egg-only version.
The preparation is very simple: we cook the peppers with thinly sliced onions and anchovies, and when they are soft, we blend them to obtain a cream. We cut the tomatoes into wedges or slices and fry them in olive oil. We cook the spätzle according to the instructions and time indicated on the package and season them with the pepper cream, tomatoes, and fresh basil.
With few ingredients and few minutes of cooking because, as we know, in summer, the less we keep the stovetop on, the better we obtain delicious, creamy, flavorful spätzle, perfect as a first course for lunch and dinner. All you have to do is get all the ingredients to try them as soon as possible.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Regional Italian
- Seasonality: Spring, Summer
Ingredients to prepare Summer Spätzle with Pepper and Tomato Cream
- 1.1 lbs spätzle (we used tricolor)
- 2 yellow peppers
- 4 tomatoes
- 1 onion
- 0.35 oz anchovies in oil
- basil
- extra virgin olive oil
- salt
Tools to prepare Summer Spätzle with Pepper and Tomato Cream
- 1 Cutting Board
- 1 Knife
- 2 Pans
- 2 Stovetop
- 1 Spoon
Steps to prepare Summer Spätzle with Pepper and Tomato Cream
Start preparing the summer spätzle with pepper and tomato cream by cleaning the peppers: wash them, dry them, cut them in half, and remove seeds and internal filaments.
Cut them into strips or cubes.
Peel the onion and slice it thinly.
Pour the olive oil into a non-stick pan and sauté the onion along with some anchovies in oil.
Add the peppers and cook for about 10-15 minutes or until the peppers are soft. Add some hot water if the peppers stick to the bottom of the pan.
Once cooked, pour the peppers into the blender jug and blend them until you get a cream.
In the meantime, wash the tomatoes, split them in half, and cut them into wedges.
Heat plenty of olive oil in a non-stick pan and when it’s hot, fry the tomatoes. Drain them on absorbent paper.
Cook the tricolor spätzle by putting them in a pot with olive oil and adding 1 cup of water. Cook for about 3 minutes or until the water is completely absorbed.
At this point, pour the pepper cream into each plate.
Distribute the spätzle in each plate along with the fried tomatoes.
Finish with some chopped fresh basil and a drizzle of olive oil and serve.
Alternatively, season the spätzle with the pepper cream, tomatoes, and basil.
Simo and Cicci recommend
You can store the spätzle in the fridge for up to 2 days. You can prepare the pepper cream in advance.
FAQ (Frequently Asked Questions)
Can I replace tricolor spätzle with egg or spinach spätzle?
Yes, and you can also make them at home. In a bowl, crack 3 eggs, add 150 ml of cold water, and beat quickly with a whisk.
Gradually add 250 g of flour, extra virgin olive oil, salt, grated nutmeg, and finely chopped chives. Knead until you get a smooth mixture and let it rest for 15 minutes covered with plastic wrap.
Bring plenty of salted water to a boil in a pot and place the spätzle tool over it. Pour small amounts of dough into the container and slide back and forth to drop large drops into the water.
After a couple of minutes, drain them and proceed with the seasoning we proposed.Can I replace yellow peppers with red peppers?
Yes, or you can use a mix of peppers or even use other vegetables to create an even richer vegetable cream.
Can I omit the anchovies in oil?
Yes, this way you will get a vegetarian first course.
Can I avoid frying the tomatoes?
You can cook them in a pan with a little oil or in the oven as if preparing confit tomatoes.
What aromatic herbs are most suitable for this dish?
Surely basil has a fragrance that lends itself well to this preparation, but you can also choose to use fresh mint or parsley.
Can I use this sauce to dress pasta?
Yes, you can choose your preferred pasta shape or even season rice or other grains.
