Cheese spätzle

One of my favorite winter recipes is the recipe for Austrian cheese spaetzles very often served in the ski chalets along the slopes. It’s divinely good, fluffy and also extremely inexpensive! This recipe is therefore intended not only for people who like to eat well, but also for those who want to pay attention to their wallets.

The mountains around Salzburg where we love to eat a plate of Kaasnockerl as the Austrians call it.
Spaetzles are a specialty that has its origins in Germany (in Swabia) and has been exported across many parts of Europe. These are very soft little morsels very similar to egg pasta. It is extremely popular in Austria, Alsace, Hungary etc. The name spaetzle is German for “little sparrow”, which is the shape of these tiny noodles or dumplings.

Ingredients for 2 people

Spaetzle Dough
200 g flour
1 egg
1 pinch of grated nutmeg
Water
salt

1 tbsp butter
1/2 thinly sliced onion
2 thinly sliced spring onions (use the green part as well)
Butter to grease the dish
50 g of grated mountain cheese (use your favourite strong flavoured cheese)
50 g grated Gruyère cheese
Salt and pepper
Chives for sprinkling over the dish

There are 4 ways to prepare spaetzles. The first is the one traditionally used and shown here. It takes some practice, but even if the spaetzles are a little big at first, the taste will be there. Then there are the 3 devices to make spaetzles on the photo. They are all very good.

Sift the flour in a bowl and mix with the nutmeg and the egg. Add enough water until you have a fairly firm dough and salt. Brush the dough from a wetted wooden board with a spatula or knife into boiling salted water (an excellent video demonstration), as soon as the spaetzles rise to the surface, they are ready. Lift the spaetzles out with a slotted spoon, put in a sieve and drain well. Melt the butter in a saucepan, sauté the onion and the new onions. Grease a baking dish and add a layer of spaetzle, then sprinkle some onion mixture on top, then sprinkle with grated cheese. Repeat these operations until everything is finished. The last layer consists of cheese, seasoned with salt and pepper. Cook until golden brown in an oven preheated to 180 ° C, remove and sprinkle with chives. Ideally served with a good mixed salad.

Here is the recipe for my favourite salad dressing truly delicious and in perfect harmony with this dish.

I like to give a very simple vegetable soup to my family before serving this dish, simply for the vegetable intake.

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