• FauxPseudo @lemmy.worldOP
          3·
          3 days ago

          This came from the talian kitchen that I grew up in. We just called it peasant food. It’s basically Pollo e Patate which is a rather traditional Italian recipe except at the very end of the oven stage you add a can of peas without the juice and then top it with the cooked pasta and mix it all up So that the liquefied chicken fat coats the pasta noodles. It was a childhood staple.

          I could definitely see this working with spatzle. I’ve been trying to find an excuse to make spetzle so this might be it. Just a variation on a theme.

          What seasonings do you recommend if I go that way?

          • hansemilla@discuss.tchncs.de
            3·
            3 days ago

            The noodles, potatoes and meat are cooked in a savory bone or veggi broth. It’s obviously leftover food, the best kind.

            I actually do not know the real secret to grandmas Marsch. It’s probably love…

            • FauxPseudo @lemmy.worldOP
              3·
              3 days ago

              Okay, so that’s a key difference here. The potatoes are roasted in the oven with chicken sitting on top of them so that the chicken fat drips down and cooks the potatoes.