Not quite a dumpling, not quite pasta, Spätzle is a starchy Germanic delight. Our wild Spätzle, though, is something extra special, and it’s the first dish of the new menu to be featured on our blog. So how does it come into being?
We start by foraging various hedgerow greens. Here’s some hogweed.
Hogweed is a staple for us, with its substantial leaves and celery-like stem, but dead nettles are our favourite. They have all the earthy spinachy flavour of nettles but with none of the sting. Very pretty too!
When we come to make the batter for the Spätzle, we blitz some of this hedgerow goodness right into it, so the Spätzle itself has a lovely greenish tint.
To serve, we simply toss it in a pan with oil, some crunchy veg, nuts and seeds. We also add some purple dulse seaweed, for extra umami. Interestingly, the seaweed is so naturally salty that we don’t need to season this dish. The dulse alone makes it taste perfect.
Come to The Verulam Arms and try some. A veggie dish with a hedge green difference.