Una interesante y muy barata receta alemana, muy adecuada a cuando tienes muchos invitados a cenar.
Ingredients for 4 people:
– 500 g flour
– 5-6 eggs
– 250 ml water
– 1 teaspoon salt
– 500 g Emmentaler
– 4-5 onions
– 1 cup cream
– butter, breadcrumbs, freshly milled black pepper, nutmeg, parsley and chives to garnish.
– 500 g flour
– 5-6 eggs
– 250 ml water
– 1 teaspoon salt
– 500 g Emmentaler
– 4-5 onions
– 1 cup cream
– butter, breadcrumbs, freshly milled black pepper, nutmeg, parsley and chives to garnish.
Implements: medium-sized bowl, large cooking pot, large pan, large oven-proof dish, “Spätzlehobel” (Spätzle cutter) or “Spätzleschwob” (Spätzle press). If need be, a flat kitchen board can be used to scrape the Spätzle (requires some practice).
Description
Spätzle are made from a dough which is dropped in liquid form into boiling water. These Spätzle are mixed with cheese to give Käsespätzle.
Spätzle are made from a dough which is dropped in liquid form into boiling water. These Spätzle are mixed with cheese to give Käsespätzle.
Preparation
Place the flour, the eggs, the salt, a pinch of pepper and most of the water in the medium-sized bowl and mix using a cooking spoon. Add water until a glutinous “mash” is formed. The consistency is correct when the dough bubbles and it is difficult to remove the spoon from it. If a Spätzlehobel is to be used, the dough must remain fairly liquid (add more water). It is best to let the dough stand for a while and in the meantime boil the salted water and fry the onions cut into small cubes with salt, pepper and nutmeg in butter until they are clear. Grate the cheese finely.
Three methods for producing Spätzle are known.
Place the flour, the eggs, the salt, a pinch of pepper and most of the water in the medium-sized bowl and mix using a cooking spoon. Add water until a glutinous “mash” is formed. The consistency is correct when the dough bubbles and it is difficult to remove the spoon from it. If a Spätzlehobel is to be used, the dough must remain fairly liquid (add more water). It is best to let the dough stand for a while and in the meantime boil the salted water and fry the onions cut into small cubes with salt, pepper and nutmeg in butter until they are clear. Grate the cheese finely.
Three methods for producing Spätzle are known.
- 1. Scraping from the Spätzle board (the original method). Take a dampened small wooden board (preferably with the flattened edge towards the front) and a small amount of dough and scrape small noodles into the boiling water using a sharp, smooth knife. This must be done quickly, otherwise the first Spätzle will be overcooked before the last of the batch are in the water.
- 2. Using a so-called “Spätzleschwob” (an implement for pressing the dough), the dough is pressed through portion by portion into the pot of boiling water. This implement can be used to produce very long Spätzle.
- 3. Using a so-called “Spätzlehobel”, the more liquid dough is pressed through a coarse “grater” with a pusher. By its very nature, the implement produces fairly small and short Spätzle.
Kässpätzle Details
The Spätzle must be boiled vigorously until they float on the surface of the water and a white foam is formed. Remove them from the water, allow them to drain and place them in a layer together with the cheese and the fried onions in an oven-proof dish. Fill the dish with cream, ensure that the cream is evenly distributed and bake in a pre-heated oven (180-190°C) for about 20-25 minutes until the cream bubbles and the uppermost Spätzle are crispy. Garnish with a little parsley and chives and serve immediately.
Category: First course
Preparation time: 1 hour
