The esteemed German tenor, Fritz Wunderlich, who was born to a violinist mother and choir director father, was no doubt enveloped in music at an early age. Urged to pursue classical voice training by theater people who heard him singing as they passed the bakery where he worked, the young Wunderlich was granted a scholarship to the Freiburg Music Academy in Breisgau by the town fathers. He studied there from 1950 to 1955, also studying the classical horn which explains his almost supernatural breath control.
After playing Tamino in a 1955 student production of Die Zauberflöte, Fritz Wunderlich was engaged by the Wurttemberg State Opera in Stuttgart. His first professional role was as Ulrich Eislinger in Die Meistersinger. When he was called to play Tamino for an ailing Josef Traxel, Stuttgart had a new star and Fritz Wunderlich’s short but amazing career had begun.
German Käsespätzle – from “My San Francisco Kitchen”
- 3 eggs
- 1 cup milk
- 3 cups flour
- ¼ tsp nutmeg
- pinch salt
- pinch pepper
- 2 qt water
- 1 tbsp butter
- ½ cup swiss cheese, shredded
- Beat eggs and milk together with a fork.
- Add nutmeg, salt, and pepper.
- Slowly add flour a little at a time and mix with a fork.
- Once all flour is added, dough should be elastic.Let stand for 5 minutes while bringing a 3 qt pot filled with water to boil.
- Add dough to spätzle maker and press through.
- Let the dough hang into the water (be patient, it will fall off by itself, no need to cut it off).
- When noodles rise to the top, they are done.
- Strain well with a straining spoon and drop into a bowl
- Heat 1 tbsp butter in a large skillet.Add chopped onions and simmer for 7 minutes.
- Add spätzle and sprinkle swiss cheese on top.
- Stir until all cheese is melted.