Rosi’s cheese spaetzle

Name: Rosi’s cheese spaetzle
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 400 g white flour; 4 eggs; 2 dl sparkling mineral water; ¾ dl milk; a little nutmeg; 150 g Gruyère; 150 g Vacherin Fribourgeois; 50 g red mould cheese; 60 g butter; 3 onions; ½ tbsp mustard; ½ shallot; 1 garlic clove; 4 tbsp balsamic vinegar; 4 tbsp olive oil; salt and pepper to taste; 1 iceberg lettuce; 100 g leek; 1 stick celery; 1 bunch radish; 20 g cress; 1 bunch dill; 1 bunch flat-leaf parsley

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. Limburger), finely grated

Caramelized onions

60 g butter

3 onions, cut into thin slices

Salad

½ tbsp mustard

½ shallots, 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

WE NEED Shopping List Purchase ingredients now

Utensils

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

How it's done

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

How-tos

Print recipe

«Rosi’s cheese spaetzle»

Adjust quantity?

6 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF