Kasespaetzle Cheese Spaetzle Recipes

KAESE SPAETZLE

Steps:

• Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
• Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

KASESPAETZLE (CHEESE SPAETZLE)

Steps:

• Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
• Add the milk and egg and mix together into a batter of sorts.
• Meanwhile, have a wide pan of water with salt boiling.
• Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
• When the Spaetzle float, remove with a slotted spoon and put them into a colander.
• Fry onion in a little oil until very brown and crispy.Set aside.
• In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
• Grate cheese and toss into spaetzle.
• When cheese melts, transfer to large bowl and sprinkle with onion.
• Serve hot.

AUSTRIAN KAESESPAETZLE (CHEESE SPAETZLE)

Steps:

• Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7) in the oven to warm before adding the spaetzle. Place a large pot on the stove and add 2 quarts salted water. Bring to a boil. Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated. The dough should be runny but stable. Set aside and let dough rest.
• Grate cheeses and mix them together. Set aside.
• Pour the olive oil in a large pan and heat. Add the sliced onion, 2 pinches salt and the freshly ground pepper. Cook until the onions are nicely browned and soft. Set aside.
• Place the spaetzle maker or colander over the boiling pot of salted water. Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader. Stir the spaetzle regularly to prevent sticking. Simmer gently until the spaetzle floats on the top of the water. It's done at this point. Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish. Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish. Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted.
• Serve with a green salad and a cold beer.