Ingredients
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
Cheese mixture
Caramelized onions
Salad
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.
| Serve with: | Rye bread or pretzel |
|---|
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