Spaetzle with raclette cheese

Spaetzle with raclette cheese

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / person: 882 kcal
, Fat: 51 g
, Carbohydrate: 62 g
, Protein: 42 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spaetzle dough

200 g flour for making dumplings
100 g white flour
¾ tsp salt
1 ½ dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

To cook

salted water, boiling

Fried onions

3 red onions, cut into rings
2 garlic cloves, sliced
2 ½ tbsp white flour
5 sprigs sage, cut into thin slices
1 ½ tsp fennel seeds, crushed
3 tbsp clarified butter
2 pinches salt

To complete

150 g bacon strips
300 g raclette cheese, cut into cubes
¾ dl water, hot
salt and pepper to taste
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How it's done

Spaetzle dough

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

To cook

Gradually press the dough through a spaetzle sieve into simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.

Fried onions

Mix the onions and garlic with the flour, sage and fennel seeds. Heat the clarified butter in a non-stick frying pan. Fry the onions for approx. 20 mins. over a medium heat until crispy, stirring occasionally. Remove, season with salt and set aside.

To complete

Gently fry the bacon in the same pan until crispy, without adding any oil. Remove from the pan and drain on paper towels. Wipe away the cooking fat. Add the spaetzle, cheese and water to the same pan, heat through until the cheese melts, stirring occasionally. Season. Crumble the bacon, serve the bacon and fried onions on top of the spaetzle.

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