Cheese Spaetzle with Mountain, Farmer`s Cheese, Romadur and Limburger
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 18 mins |
| Total Time | 53 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 4 egg (s)
- mineral water, carbonated
- 100 g mountain cheese
- 100 g cheese (farmer`s)
- 50 g cheese (Romadur)
- 50 g cheese (Limburer)
- 6 onion (s)
- 1 ½ tablespoon salt
- mace
- some butter, for frying
- pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, a little fizzy drink, salt, pepper and nutmeg to make a smooth dough. Put the spaetzle dough in a spaetzle press and cook in boiling salted water until it floats on top. Stir with a wooden spoon to prevent the sparrows from sticking together. When the sparrows swim to the surface, remove them with a slotted spoon and drain well.
- Chop or grate the cheese and mix together, then spread over the spaetzle in layers. Bake in the oven at 180 ° C until the cheese has melted or the desired brown color has been achieved.
- In the meantime, cut the onions into fine strips and fry them slowly in a pan with butter until they are really crispy brown. Spread these on the finished cheese sparrows.
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