Best 2 KÄsespÄtzle Recipes
**Explore the Delectable World of Käsespätzle: A Culinary Journey Through Bavaria's Beloved Cheese Noodles**
Embark on a culinary adventure through the heart of Bavaria with Käsespätzle, the region's iconic cheese noodles. This delectable dish embodies the essence of Bavarian cuisine, showcasing a harmonious blend of flavors and textures that will tantalize your taste buds. In this comprehensive guide, we present two enticing recipes that capture the true essence of Käsespätzle: a traditional rendition that honors the dish's origins and a modern interpretation that adds a touch of contemporary flair. Both recipes offer a unique journey through the world of Käsespätzle, ensuring a satisfying experience for every palate.
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:
- Use the right flour: All-purpose flour, bread flour, or semolina flour can be used to make spaetzle, but the type of flour you use will affect the texture of the spaetzle. All-purpose flour will produce a softer spaetzle, while bread flour or semolina flour will produce a chewier spaetzle.
- Make sure the dough is the right consistency: The dough should be thick enough to hold its shape when it is scraped into the boiling water, but not so thick that it is difficult to stir. If the dough is too thick, add a little more water. If the dough is too thin, add a little more flour.
- Use a spaetzle maker or a colander with large holes: A spaetzle maker or a colander with large holes will help you to create evenly sized spaetzle. If you do not have a spaetzle maker or a colander with large holes, you can use a knife to cut the dough into small pieces.
- Cook the spaetzle in boiling water: The spaetzle should be cooked in a large pot of boiling water. The water should be salted and brought to a boil before the spaetzle is added.
- Cook the spaetzle until it floats: The spaetzle is cooked when it floats to the top of the water. It will take about 2-3 minutes for the spaetzle to cook.
- Drain the spaetzle: When the spaetzle is cooked, it should be drained in a colander. The spaetzle can then be served immediately or it can be fried in butter or oil.
Conclusion:
Spaetzle is a delicious and versatile dish that can be served as a main course or a side dish. It is a great way to use up leftover bread or flour, and it can be made with a variety of different ingredients. With a little practice, you can make perfect spaetzle every time.
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