Cheese Spaetzle

kaesespaetzle

Käsespätzle have long since left their "Swabian shadowy existence" and developed into a specialty that has their fans worldwide. In Germany meanwhile you will find this delicious dish in every city, whether in Stuttgart, Berlin, Hamburg or Cologne, on the menus in good restaurants.

Preparation

For homemade cheese spaetzle you should order the spaetzle wonder at least 2 days in advance if you have not already, at least 2 days in advance

The taste of your cheese spaetzle depends very much on the cheese used. Use Emmentaler or Edamer by default, if you like it spicy like mountain cheese. But you can also simply mix the cheese remains from your fridge and be surprised.

Shopping list: Ingredients for 4 people
For the Spaces
  • 400 g of flour
  • 4 eggs
  • ca. 1/8 lt of water or milk
  • salt, possibly dough dwarf
  • 2 tbsp. durum wheat gill
    Also

    Swabian cheese spätzle:

    1st Preparations

    Rub the cheese. As a guest for Swedish pastries, one normally uses Emmentaler. But if you prefer it milder, take Gouda or Edamer. You can of course also buy the cheese grated, but freshly grated tastes better. If you want it right, take mountain cheese, freshly grated and then a little more. With a Drum Grater cheese is also no problem at all more.

    Smash bulbs and slicing fine slices . If you take a planer for it, please leave the roots on it, so the onion hangs better together. As a professional, you naturally cut the onions by hand.

    Put a pot of about 5 liters of salted water and bring to a boil.

    From Flour, eggs, salt and water beat one after each other in a spatula-like batter. Set aside.

    second Melt onions

    href="alligator-schneider-slicer.html"> slicing fine slices . If you take a planer for it, please leave the roots on it, so the onion hangs better together. As a professional, you naturally cut the onions by hand.

    Put a pot of about 5 liters of salted water and bring to a boil.

    From Flour, eggs, salt and water beat one after each other in a spatula-like batter. Set aside.

    second Melt onions

    The Käsespätzle always includes melted onions. Put plenty of butter in a frying pan and heat, add the onions and fry while turning constantly.

    Discourage caution with onions. Onions quickly turn black and bitter at a certain point.

    Fry the onions in the pan until warm, the hot melted butter will help to melt the Käse into the tzile later.

     

    3. prepare spätzle

    In the meantime, the water should boil. Place the miracle on the pot and then scrape the first portion (about 1/3 of the dough) according to instructions in the slightly boiling salt water. As soon as the finished spiked lobules swim up, fish them out and place them in a pre-moistened bowl. Spread one third of the grated cheese over. Repeat the process twice more. As a topping, add the fried onions. Serve immediately. There is lettuce for that.

    Bon appetit!

    Hint!
    NEW