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Betty Bossi Koch-Center
One wide-bottomed ovenproof dish (holding approx. 2 ½ l), greased
How it's done
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.
Mix the cheese in a bowl, set aside.
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.
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.
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.
Plate up the cheese spaetzle with the caramelized onions, serve with the salad.
|Serve with:||Rye bread or pretzel|
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