VORARLBERG CHEESE SPAETZLE (DROP NOODLES)
I lived in western Austria for a good long while. This is a traditional dish that really needs to be made with the local cheeses. In this country I've found Appenzeller (a firm alpine cheese) at Murray's in New York -- and they have a mail order service. Use a spaetzle maker if you can locate one. It looks like an oblong piece of metal with holes the size of peas, with an attached funnel to hold the batter that slides back and forth to force the batter through. If not, you can force the batter through through any colander with larger holes, or simply use a spoon to push small chunks (no bigger than a piece of elbow macaroni) into the boiling water. The crisply fried onions are crucial to flavor and texture. Serve with a green or cucumber salad. Note the measurements are metric.
Provided by greenery
Categories Cheese
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the flour, eggs, salt and milk into a rough and very thick batter. Don't over mix -- if you can see a little flour, that's okay. If the batter seems very wet, add another teaspoon of flour.
- Bring a very large pot of water to the boil.
- Use the spaetzle maker, colander, or other method to force the batter into the boiling water. Don't do more than enough to make a single layer on top of the water.
- The noodles will rise to the top. They need only about ten seconds, after which they are scooped out with a slotted spoon and put in a large bowl.
- Each layer of noodles should be sprinkled, liberally, with the grated cheese.
- Continue with the drop noodles, layer by layer, until you've gone through all the batter.
- Cover the last layer with what remains of the cheese.
- Cover the whole bowl with aluminum foil and put in the oven on the lowest setting to keep warm.
- Melt butter in a large, heavy skillet.
- When it's very hot, add the onions. Lower heat to medium low, and let the onions cook until they are crisp and brown.
- Remove the bowl of cheese drop noodles from the oven and pour the buttery, crisp onions over the top.
- Note that you can increase or decrease this recipe by using this formula: per serving, 1 egg, 100 grams flour, and 1/8 liter milk, with additional cheese to taste.
Nutrition Facts : Calories 821.9, Fat 37.3, SaturatedFat 21.5, Cholesterol 269.9, Sodium 1412.7, Carbohydrate 88.5, Fiber 3.3, Sugar 5.3, Protein 31.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
BRAND GAMING
[email protected]This recipe is a fail. The noodles were mushy and the cheese sauce was bland.
Gachagirlpoppy
[email protected]I'm not sure what I did wrong, but my spaetzle turned out gluey. Maybe I used too much flour?
Mohit agrawal
[email protected]I didn't have any gruyere cheese, so I used a combination of cheddar and mozzarella. It was still delicious!
Olyad Oli
[email protected]The spaetzle were a little more dense than I expected, but the flavor was still great.
Adrian Scorer
[email protected]I was surprised at how easy this recipe was to make. It turned out perfect!
Abdullah Al Saon
[email protected]I love that this recipe uses simple, everyday ingredients.
King Ayoka
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Sun Shine
[email protected]The perfect comfort food for a cold winter night.
Sokal Hossain
[email protected]So easy to make and so delicious! I will definitely be making this again.
Okechukwu Wise
[email protected]I'm not usually a fan of spaetzle, but this recipe changed my mind. The noodles were so tender and the cheese sauce was amazing.
Termlyn Thando
[email protected]These cheese spaetzle were a hit with my family! The noodles were light and fluffy, and the cheese sauce was perfectly gooey and flavorful.