Allgäuer Cheese Spaetzle Allgäuer Kässpatzen 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.

ALLGäUER CHEESE SPAETZLE (ALLGäUER KäSSPATZEN)

Steps:

• Make the spaetzle dough about thirty minutes to an hour before cooking; the dough needs time to rest.
• To make spaetzle dough: In a large bowl whisk the eggs, salt and water together. Gradually add flour, beating well. Let rest, then beat again. Let rest, then beat. You want a batter that is shiny and elastic and a little runny, but slightly stiff. (For instance, it should be thicker than pancake batter, but runnier than mashed potatoes. More like pudding, sort of. You'll get the hang of it, and it doesn't have to be !00% perfect.).
• About 40 minutes before serving: Preheat oven to 325°F Also, put a big pot of water over high heat; this needs to come to a boil.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce heat to medium, and cook, stirring occasionally with a wooden spoon, until onions are dark caramel colored, about 30 minutes. The trick is to stir the onions enough to keep them from burning, but not so often as to interrupt the browing process.
• While onions are slowly cooking, make the spaetzle. When the water is boiling, place the spaetzle maker across the top of the pot, add dough to the metal cup of the machine, and starting sliding the cup back and forth across grater-like flat part of the machine. Gravity will pull the slightly runny dough through the holes at the bottom of the cup, and eventually little drops of dangling dough will fall into the water. These are the spaetzle. Continue sliding the cup until all the dough has emptied. Let the spaetzle cook for a few moments. When the batch is floating on the surface, scoop them out with a slotted spoon, place in a baking dish, and set aside. Repeat the process until all the dough is used.
• (Note: if you don't have a spaetzle maker, roll out small amounts of the dough on a cutting board until about 1/4-inch thick. Then use a knife to cut into pieces about 1/4-inch wide by 1-inch long -- about the size of elbow macaroni, were it straight. Scrape the pieces into the boiling water.).
• When all the spaetzle is made and in the baking dish, add the grated cheeses and use a wooden spoon to stir and distribute cheese evenly throughout the spaetzle. Sprinkle onion over top.
• Place in oven for 5 to 10 minute, just enough to melt cheese and reheat some of the early spatzen that may have cooled down.

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.