Käsespätzle with Bacon
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g flour
- 3 egg (s)
- 1 tablespoon oil
- 1 teaspoon, heaped salt
- water
- 2 medium onion (s)
- 100 g bacon, diced, smoked, mixed
- 150 g cheese (Emmentaler), rated
- 150 g cheese (Gouda), rated
- 1 bunch chives
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Peel, quarter and slice the onions. Wash the chives and cut into fine rolls.
- Heat clarified butter in a pan. Fry the onions and diced bacon in it until golden brown, remove from the pan, set aside and turn off the stove. Leave the fat in the pan.
- Mix the flour, eggs, oil, salt and water as required with the mixer (dough hook) until a smooth, tough dough is formed. It shouldn`t be too thin.
- Bring about 2 liters of salted water to a boil in a saucepan. Fill a spaetzle press with batter and add it to the boiling water. After each filling, remove the spaetzle floating above with a slotted spoon, place in the pan and top with one part each of bacon and onion mixture, cheese and chives. Finally, mix everything together and leave it covered at a low temperature until the cheese has melted completely.
- Tomato salad tastes good as a side dish.
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