Cheese Spaetzle with Fried Onions and Salad
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- Nutmeg
- 200 milliliters milk
- salt
- also
- 200 grams grated Emmentaler cheese (to taste more)
- 2 onions
- 4 Tbsps butter
- For the salad
- ½ smaller Lollo rossa
- 1 handful Lettuce
- 1 onion
- 100 grams Feta
- For the dressing
- 4 Tbsps Vinegar
- 4 Tbsps vegetable oil
- 4 Tbsps Vegetable broth
- freshly ground peppers
Preparation steps
Preheat the oven to 100°C (approximately 200ºF). In a large pot, bring some salted water to a boil. Combine the flour with the eggs, nutmeg and milk and season with salt. Bring together in a bowl to form a dough. Immediately scrape portions with a spaetzle planer or the edge of a wet board into the boiling salted water and leave for a few minutes. The noodles are cooked when they come to the surface.
Take the dumplings from the water with a slotted spoon, drain and place alternately with the grated cheese in layers in a baking dish. Cover and place in preheated oven so the cheese melts. Peel the onion, cut into thin rings and cook in hot butter until golden brown. Top the spaetzle with onion rings. Rinse the lettuce, shake dry and tear into bite-sized pieces. Peel the onion and cut into rings. Dice the feta cheese and toss with lettuce and onion. Combine all ingredients for the dressing in a shaker, mix and drizzle over the salad. Serve with the cheese spaetzle.
