Spatzles with fresh morels represent the culinary richness of Alsatian and Swabian regions. This traditional pasta, whose name means « sparrow's nest » in German, becomes the perfect canvas for morels, these delicate spring mushrooms. Elevated in a cream sauce perfumed with late harvest Alsatian wine, they create a refined French dish where tradition and elegance unite. Discover how to blend classic technique with terroir ingredients for a result worthy of fine dining.
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Ingredients for 4 servings

servings
  • Spatzles with fresh morels in late harvest cream.
  • This type of pasta derives its name from the German language, the translation is approximately:
small sparrow nest or soft ball.
  • You can also find it on menus with the spellings Späetzles, Spätzele, or Spezli.
  • Spatzles with fresh morels for 4 people:
  • 17.75 oz (500 g) of spatzles dry or fresh versions
  • 3.2 qt (3 liters) of prepared poultry stock*
  • 10.5 oz (300 g) of fresh morels cleaned with a brush and cut in half
  • 1.5 cups (35 cl) of liquid cream
  • 0.7 oz (20 g) of salted butter
  • 1 minced shallot (gray if possible)
  • 0.4 cup (10 cl) of Alsatian late harvest wine
  • salt, ground pepper, nutmeg zest