Today marked the successful execution of pear spaetzle. The spaetzle is made with a mixture of bartlet pears, silken tofu and bound without eggs or flour. We paired the sauteed spaetzle with Yellow Tail Snapper, roasted mushrooms, epazote and huckleberry-fermented black bean confiture. The spaetzle hold up quite well both in hot water for poaching as well as sauteed with the mushrooms.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Pear Spaetzle
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