Tatsch with dried fruit compote, or “fried spaetzli” from the Grisons. Tatsch tastes similar to fried Spätzli, but the amount of work for Tatsch is less.
Rinse dried fruit, cover with water and soak for one night. A day later add white wine, soften on low fire for about 30 to 40 min. Add sugar as needed.
Mix flour and salt in a baking bowl, mix eggs with milk, stir with the flour to form a dough, let it swell for about one hour with the lid closed (it is better to prepare the dough the day before and keep it in the refrigerator for one night with the lid closed. By the way, the compote can also be cooked the day before).
Warm butter in a non-stick frying pan, add dough, let it set on a low fire (like a pancake), then cut it with a wooden spatula (into bite-sized pieces) and fry it a little bit on all sides.
Sprinkle with sugar and serve with compote. It is also delicious with leaf salad or as an accompaniment to meat dishes. The Tatsch tastes best fresh.
Suggested beverages: cider, coffee with milk, tea.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!