Cheese Spaetzle
Ingredients
- spaetzle
- 400 grams Pastry flour
- salt
- 4 eggs
- Nutmeg
- 200 milliliters water
- 4 Tbsps butter
- 200 grams Emmentaler cheese (grated)
- 2 onions
- 400 grams Lettuce (as desired)
- for the salad marinade
- 3 Tbsps Vinegar (Lemon juice)
- 3 Tbsps vegetable oil (Cream)
- 1 Tbsp water
- as desired
- freshn Culinary herbs (or TK herbs)
- onions
- sweet Mustard
- garlic cloves (pressed or sliced)
Preparation steps
For Spaetzle:
In a large pot bring salted water to a boil.
In a bowl mix flour, eggs, nutmeg, milk and a pinch of salt quickly into a dough. Scrape the Spaetzle immediately with a spaetzle smoothing plane or the edge of a wet board into the boiling salted water and leave for a few minutes. Consider the noodles cooked once they come to the surface.
Remove from the water with a slotted spoon, drain and spread with melted butter, then layer alternately with grated cheese in a baking dish and set covered in the 100°C (approximately 215°F) oven, so that the cheese melts.
Cut the onions into thin rings and fry in butter until golden brown. Sprinkle on the spaetzle.
For the salad:
Rinse and spin dry the lettuce.
Whisk together the vinegar with the spices and other salad ingredients. Stir in the oil just before the salad is ready to serve.
Modifications of the basic ingredients are possible. Various vinegars and
oils can be used.
