Best 2 Kasespatzle Recipes
**Käsespätzle: A Journey Through Bavaria's Culinary Soul**
In the heart of Bavaria, where rolling green hills meet picturesque Alpine peaks, lies a culinary treasure that captures the essence of Bavarian cuisine: Käsespätzle. This hearty and comforting dish, pronounced "keh-zeh-shpet-zleh," is a symphony of flavors and textures, combining soft, pillowy dumplings with melted cheese and crispy fried onions. Join us on a culinary journey through the history and preparation of Käsespätzle, as we explore the different recipes and variations that make this dish so beloved by Bavarians and food enthusiasts worldwide. From traditional recipes passed down through generations to modern interpretations that add a twist to the classic, our comprehensive guide will take you on a culinary adventure that will leave you craving more.
KASESPATZLE
European style soft pasta type blobs with swiss cheese melted into it. Doesn't sound to good but it is definitely comfort food. You need a spatzle grater through which you "grate" the raw dough into the boiling water. This is how it is formed into large pea sized lumps. Although not the "correct way" I use skim milk and 1/2 whole wheat flour and it is still dissappears quickly from the table.
Provided by Matriarch
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put a large pot of water on to boil.
- Grate swiss cheese.
- Mix flour and salt.
- Mix eggs and milk.
- Stir liquid into dry ingredients.
- It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.
- Fill spatzle grater with dough and "grate" it directly into the boiling water.
- Cook about 10 minutes at a gentle boil, stirring occasionally.
- The spatzle rise to the top when ready.
- Drain well.
- I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).
- Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.
- Let stand covered for 5 minutes to melt cheese.
- Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.
- This freezes well and can be warmed up in the microwave or oven.
Nutrition Facts : Calories 701.8, Fat 28.4, SaturatedFat 16.4, Cholesterol 234.6, Sodium 815.4, Carbohydrate 77.7, Fiber 2.5, Sugar 1.3, Protein 31.7
KÄSESPÄTZLE
Categories Pasta Casserole/Gratin
Number Of Ingredients 12
Steps:
- Caramelized Onions Melt butter in skillet over med-high heat. Stir in sliced onions until they're covered, then cook for 10 minutes. Stir every 3 mins or so. Then sprinkle the salt over them (and a tsp of brown sugar if you have tangier onions) and reduce heat to med-low. Cook for 30-40 minutes until they are golden brown and a little crispy looking. Spaetzle Start a pot of water boiling. I use an average-sized sauce pot filled just over 3/4 full, and with a little salt. Add a little butter or oil to the water (to keep the noodles from sticking together) Beat the eggs soundly, then add the milk, then add all the remaining ingredients except the cheese. Mix the batter well. It will be thick. Set your spätzle hobel or a colander on top of the pot, and scrape about 1/4 of the batter in. Spread the batter across the hobel or colander with a spatula so it falls out the bottom in little bits. When the bits rise to the top, they're done. It won't take long. Scoop them out into a bowl or casserole dish with a slotted spoon and repeat until your batter is gone. Once your spätzle are done, dial your oven to 350°, then layer the spätzle in a casserole dish with your cheese. I usually do 2-4 layers, ending with cheese on top. My favorite spätzle cheeses are Gouda, Appenzeller, and Gruyère, but you can get excellent results with Cheddar and Colby Jack as well. Bake the spätzle for about 15 minutes. The point is simply to get the cheese and noddles melted together and make the top a little toasty. You can bake it longer for a crispier top if you'd like. When it's done, serve with the caramelized onions on top. Bon Appétit! Or as the Austrians say: Mahlzeit! http://awesometoast.com/kasespatzle-rezept/
Tips for Making Käsespätzle
- Use fresh ingredients whenever possible, especially the cheese.
- Make sure the dough is not too wet or too dry. It should be firm enough to hold its shape when cut, but not so dry that it is difficult to work with.
- If you don't have a spätzle maker, you can use a colander or a cheese grater to create the spätzle.
- Cook the spätzle in batches so that it doesn't overcrowd the pan and stick together.
- Don't overcook the spätzle. It should be cooked through, but still slightly firm to the bite.
- Serve the Käsespätzle immediately with your favorite toppings, such as grated Parmesan cheese, crispy onions, or a side salad.
Conclusion
Käsespätzle is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover cheese and vegetables, and it is also a popular dish to serve at parties and gatherings. With a little practice, you can easily make Käsespätzle at home and impress your family and friends with this traditional German dish.
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