Käsespätzle
Swabian egg Spätzle layered with Bergkäse and browned onions
- Prep 30 min
- Cook 25 min
- Total 55 min
- Feeds 4
- Main Course
Ingredients
400 g Flour
5 Egg
80 ml Sparkling water
Cold sparkling water
1½ tsp Salt
1 pinch Nutmeg
Freshly grated
250 g Bergkäse
A firm Alpine cheese. Emmentaler is the usual stand-in
3 Onion
50 g Butter
½ tsp Black pepper
Freshly ground black pepper
Steps
Make the batter
Beat the flour, eggs, sparkling water, salt, and nutmeg into a smooth thick batter. Keep beating until it throws bubbles, then rest it for 20 minutes
20 min
Brown the onions
Slice the onions into rings and fry them slowly in the butter until they are deep golden and sweet. Set them aside
15 min
Boil the water
Bring a large pot of water to the boil and salt it well
Cook the Spätzle
Press or scrape the batter into the water in batches. When the Spätzle float, give them a few seconds more, then lift them out
Layer with cheese
Put a layer of Spätzle in a wide pan, scatter over Bergkäse, and repeat until both are used. Cover the pan and set it over low heat until the cheese melts. A splash of the cooking water makes it creamy
5 min
Finish
Taste for salt and pepper. Scatter the onions over the top and serve straight away
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