Kässpätzle

Title: Kässpätzle

From: Lily and Chew

Ingredients:

A Spätzle Hobel
Eggs (1 egg for every 100 grams of flour)
sifted flour (we used about 1 kg)
Milk
A few big pinches of salt
white pepper
10 onions, mixture of red and white – sliced roughly
a big pat of butter
3 wedges of your favourite melting cheese, grated (Emmental, Romadur, Bavarian Bergkase or a little bit of Gorganzola wouldn’t go astray too)

The do
Heat the oven to about 150 degrees C and preheat the biggest and deepest baking dish you have (you will need depth of at least 12cm).
Sift flour into the biggest bowl you have. Break eggs into the flour, add a few pinches of salt and mix hard with a wooden spoon, slowly adding milk until you achieve a runny cement-like consistency with doughy bubbles bursting on the surface. Let it drop from the spoon – if it clings to itself as it falls, it’s just right.
Set aside.

Put a big pot of salted water to the boil, then reduce to a simmer.

Grab a big fry pan, throw in a big chunk of butter (about 3 tablespoons worth) and when melted, add the onions. Fry until dark and soft. Remove from heat.

Take out the baking tray and melt half a tennis ball’s worth of butter. Do not skimp on the butter. Return to oven.

Position your Spätzle Hobel over the barely simmering water, pour some mixture into it and glide it back and forth.
The little balls will drop out the bottom into the water. Stir them up with a slotted spoon to keep them from sticking to the bottom.
When the pot starts to look crowded, transfer them with a slotted spoon to the baking dish in the oven, taking care to drain off all excess water. Sprinkle a generous layer of cheese and some of the fried onion over the top, season with white pepper and return to the oven.

Keep repeating this process until you are out of onion and dough, but make sure you reserve some cheese and onion for the very last layer.
When it’s all done. Put it all back in the oven and bake at about 200 degrees C for about 40 minutes, don’t forget to check it occasionally.

Serve with a crunchy salad with some bitter leaves like endive or rocket and a good German beer. There should be enough for five hungry people with a little bit extra.

Kässpätzle translates to ‘cheesy sparrows’ in English.


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Filed under cheese, german, lily and chew, main dish, pasta

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