Hungrig in San Francisco: Green Spaetzle with a pear-onion topping

Zorra called all hands to celebrate St.Patrick's Day. She asked to blog something Irish or green on Saturday, the 17th of March, to celebrate the National Holiday of all Irish around the world. I planned to cook one of the most traditionell Irish meals, corned beef with cabbage, but will only be able to do that tomorrow.

So, today I will show you a traditionell German dish, Spaetzle. They are just a little different than usual. First, they are green, hence they appear today in observance of St. Patrick's Day and second they are topped not only with onions, but with fried pears and almonds also. I think, they look pretty and taste yummy, as well:-))

-=========		REZKONV-Recipe - RezkonvSuite v1.4
Title:		Green Spaetzle with an Onion-Pear Topping
Categories:		Pasta, Vegetarian
Yield:		4 Servings

Ingredients

1/2	bunch	Parsley
4		Eggs
400	grams	Flour
1	tablesp.	Thyme, finely chopped
1	tablesp.	Sage, finely chopped
2	tablesp.	Oil
200	grams	Gruyere, coarsely grated
H		TOPPING
30	grams	Almonds, with the skin, coarsely chopped
200	grams	Onions
2		Pears, not too soft
50	grams	Butter
		Salt and pepper

Source

	essen & trinken September 2006
		Edited RK 03/17/2007 by Ralph Knauth

Directions

Finely chop parsley and puree with the eggs in a blender. Add flour, 1 ts salt and 100 - 150 ml water and blend. Add chopped herbs. The dough should be not to runny, like a dry muffins batter.

Bring plenty heavenly salted water to a boil. Use a 'Spaetzlehobel' or a food mill, to let little droplets of dough drop into the water. As soon as they rise, they are done. Layer in a oven proof bowl with the cheese, keep warm in a 280 F oven.

To make the topping, finely cut the onions in rounds, quarter and deseed the pears, do not peel. Cut the pears in small cubes. Heat the butter in a skillet, until it foams, add onions and fry slowly to a light brown, 10 min. Turn them often, they tend to burn. Add almonds and pears, fry for another 4 minutes. Adjust taste.