Spätzle with Appenzeller cheese

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Mix 300 g flour, eggs, 1 teaspoon salt, nutmeg and mineral water to a smooth, thick dough. Let dough rest for about 1 hour. In the meantime, wash and clean the cucumber and slice it. Mix with sour cream and season to taste with vinegar, salt and pepper. Grate cheese finely. Bring plenty of salt water and oil to the boil.

2. 2

   Press the spaetzle dough in portions through a spaetzle press into the water. Bring to the boil until the spaetzle rise to the surface. Remove the spaetzle with a skimmer, quench in a sieve, drain and keep warm. Mix the spaetzle with cheese and put into an ovenproof dish. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes until the cheese has melted. Peel onion and cut into thin rings and turn in 1 tbsp. flour. Heat butter, fry onion rings in it until golden brown. Wash parsley, shake dry, pluck leaves from the stalks and chop. Take out the spaetzle. Add the onion rings.

3. 3

   Peel onion and cut into thin rings and turn in 1 tbsp. flour. Heat butter, fry onion rings in it until golden brown. Wash parsley, shake dry, pluck leaves from the stalks and chop. Take out the spaetzle. Add the onion rings. Sprinkle with parsley. Arrange spaetzle and salad

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
610 kcal

CARBS
61 g

FATS
28 g

PROTEINS
27 g