Cheese spaetzle with onion and pear melt

Name: Cheese spaetzle with onion and pear melt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g streaky bacon; 2 small red onions; 25 g Almond kernels with skin; 2 ripe pears (about 125 g each); 200 g Appenzeller cheese; 1 TEASPOON Butter; 1 TEASPOON Oil; 500 g fresh egg spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 50 ml dry white wine; 50 ml Vegetable broth; 1/2 bunch flat leaf parsley

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g streaky bacon
2 small red onions
25 g Almond kernels with skin
2 ripe pears (about 125 g each)
200 g Appenzeller cheese
1 TEASPOON Butter
1 TEASPOON Oil
500 g fresh egg spaetzle (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
50 ml dry white wine
50 ml Vegetable broth
1/2 bunch flat leaf parsley

Directions

1
Cut the bacon into fine strips. Peel and halve onions and cut them into fine strips. Chop the almonds coarsely. Wash pears, grate them dry, quarter them and remove the core. Cut quarter into slices.
2
Finely grate the cheese.
3
Heat the butter and oil in a large coated pan and fry the spaetzle in it for about 6 minutes, turning them until golden brown. In another pan, fry the bacon over medium heat until crispy.
4
Add onions, almonds and pears and stir-fry over low heat for 4-5 minutes.
5
Spätzle with salt and nutmeg season. Add cheese and let it melt while turning. Add white wine and stock, bring to the boil. Wash parsley, shake dry, pluck off leaves and chop coarsely.
6
Underline. Serve immediately on plates. Spread the pear and bacon mixture on top.