See how nice that spaetzle looks? I promise it tastes even better. But I know when you start reading the recipe to make it for yourself, you’re going to try to ruin it.
You’ll look at the ingredient list and start thinking about how you can cut a few corners. “What ridiculously named olive does he want me to use?” you’ll ask. “Can I just use a regular lemon?” you’ll wonder. “I can just cook up some dried pasta, right?” you’ll reason.
Do. Not. Give. In.
Castelvetrano olives are available in most grocery stores, in jars if not fresh. Preserved lemons can be found at any middle-eastern specialty shop – or you can easily make your own. And while making your own spaetzle might seem intimidating (many recipes tell you to press the dough through a colander) it really doesn’t have to be. Just use thumb and pointer finger to pinch off small bits of dough. A bit messy, but not challenging.
The extra effort is worth it, I promise you. This dish is a sublime blend of tangy, salty, and creamy that nonetheless defies expectations of being too rich or heavy. The castelvetranos are meaty and buttery, spaetzle is nutty, and the preserved lemons are packed with concentrated zest and just the right tartness.
Rosemary Renaissance 