AUSTRIAN KAESESPAETZLE (CHEESE SPAETZLE)
When traveling in Austria, you must try this oozy cheesy dish. Or, you can make it yourself. If you have a spaetzle maker, that's great, but if you don't, you can push the dough through a colander with large holes using a spreader. Inspired by a recipe from A Wanderer's Lust.
Provided by PanNan
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7) in the oven to warm before adding the spaetzle. Place a large pot on the stove and add 2 quarts salted water. Bring to a boil. Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated. The dough should be runny but stable. Set aside and let dough rest.
- Grate cheeses and mix them together. Set aside.
- Pour the olive oil in a large pan and heat. Add the sliced onion, 2 pinches salt and the freshly ground pepper. Cook until the onions are nicely browned and soft. Set aside.
- Place the spaetzle maker or colander over the boiling pot of salted water. Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader. Stir the spaetzle regularly to prevent sticking. Simmer gently until the spaetzle floats on the top of the water. It's done at this point. Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish. Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish. Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted.
- Serve with a green salad and a cold beer.
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guardianwings1
[email protected]This was my first time making Käsespätzle and it turned out great! I'll definitely be making it again.
Jevonte
[email protected]I'm not a huge fan of cheese, but I really enjoyed the Käsespätzle. The flavors were well-balanced and the texture was perfect.
Javion Thompson
[email protected]I had some trouble getting the spätzle to cook evenly, but overall the dish was still delicious.
Ajit Ajit
[email protected]The Käsespätzle was a little too salty for my taste, but I think that's because I used a sharp cheddar cheese.
Ruben Guardado
[email protected]I was surprised at how quickly this dish came together. It was so much faster than I thought it would be.
saida adan
[email protected]This recipe is so easy to follow, even for a beginner cook like me.
Michael Buelna
[email protected]I made Käsespätzle for my German friends and they said it was the best they've ever had!
Sidny Pasierb
[email protected]The cheese sauce was so creamy and flavorful.
I_CLIP_KIDS
[email protected]I followed the recipe exactly and my Käsespätzle turned out fantastic!
Gary Voit
[email protected]Käsespätzle is now my favorite Austrian dish!
Galaletsang Motimedi
[email protected]This recipe was a lifesaver for my family reunion. Everyone raved about the Käsespätzle.
Medha Sk
[email protected]I had an amazing time making Käsespätzle! The flavors were phenomenal and the texture was perfect.