Classic cheese spaetzle

For 4 people
  • 300 g + 1 tbsp flour
  • 4 Eggs (size M)
  • Salt
  • grated nutmeg
  • 75 ml mineral water
  • 150 g Bergkäse
  • 1 EL Oil
  • 3 Onions
  • 20 g Butter
  • 2 stem (s) Parsley
  • fat
40 minutes
very easy
1.
Process 300 g flour, eggs, 1 teaspoon salt, nutmeg and mineral water into a smooth, thick dough. Let the dough rest for approx. 1 hour
2.
Grate cheese. Bring plenty of salted water and oil to the boil. Gradually pour part of the spaetzle dough onto the moistened 'spaetzle board' and scrape fine strips into the boiling salted water with a long palette. Bring to the boil until the spaetzle rise. Lift out the spaetzle with a slotted spoon and rinse briefly in a sieve under cold water. Drain and keep warm. Process the rest of the dough in the same way
3.
Mix the spaetzle and cheese and place in a greased baking dish. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 10–15 minutes. Peel the onions, cut into thin rings and turn in 1 tbsp flour. Knock off excess flour. Heat the butter in a pan. Fry the onions until golden brown. Wash parsley and coarselychop. Take the spaetzle out of the oven and spread the onion rings on top. Sprinkle with parsley
4.
Waiting time approx. 1 hour
1 person approx .:
  • 570 kcal
  • 2390 kJ
  • 26 g protein
  • 24 g fat
  • 59 g carbohydrates

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