Rosi’s cheese spaetzle

Rosi’s cheese spaetzle

Total: 1 hr | Active: 1 hr
vegetarian
Nutritional value / person: 699 kcal
, Fat: 39 g
, Carbohydrate: 55 g
, Protein: 30 g

Ingredients

6 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

400 g white flour
4 eggs
2 dl sparkling mineral water
¾ dl milk
a little nutmeg

Cheese mixture

150 g Gruyère, finely grated
150 g Vacherin Fribourgeois, finely grated
50 g red mould cheese (e.g. Romandur cream cheese, Limburger), finely grated

Caramelized onions

60 g butter
3 onions, cut into thin slices

Salad

½ tbsp mustard
½ shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp balsamic vinegar
4 tbsp olive oil
salt and pepper to taste
1 iceberg lettuce, in bite-sized pieces
100 g leek, cut into thin rings
1 stick celery, thinly sliced
1 bunch radish, cut into wedges
20 g cress
1 bunch dill, torn into pieces
1 bunch flat-leaf parsley, torn into pieces
Purchase ingredients now

Utensils

One wide-bottomed ovenproof dish (holding approx. 2 ½ l), greased

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Spaetzle dough

Empty the flour into a bowl and create a well in the centre. Whisk together the eggs, water, milk and nutmeg, gradually pour into the hollow, stirring constantly, mix to create a viscous dough.

Cheese mixture

Mix the cheese in a bowl, set aside.

Cheese spaetzle

Preheat the oven to 80°C. In batches, press the dough through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain. Fill the prepared dish with alternate layers of spaetzle and cheese, keep warm.

Caramelized onions

Heat the butter in a frying pan. Add the onions, sweat over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize.

Salad

Whisk the mustard, shallot, garlic, balsamic and oil in a large bowl, season. Add the lettuce, leek, celery, radish, cress and herbs, mix just before serving.

To serve

Plate up the cheese spaetzle with the caramelized onions, serve with the salad.

Good to know
Serve with: Rye bread or pretzel

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!