A piece of hut happiness on your plate
Hearty, creamy and incomparably tasty - that's the Vorarlberg cheese spaetzle. Spätzle freshly scraped in the pan with a strong cheese mixture merge into a real classic treat.
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Preparation & ingredients
INGREDIENTS
5 eggs
500 g coarse flour
1/8 l water
salt
nutmeg
100 g Vorarlberger Bergkäse
100 g Vorarlberger Alpkäse
100 g Vorarlberger Räßkäse
1 onion
150 g butter
1/2 bunch chives
pepper
Step 1
Mix the eggs, flour, a pinch of salt and nutmeg with a little lukewarm water to form a smooth batter. The consistency of the batter should be somewhere between firm and liquid.
Step 2
Using a spaetzle slicer, "spätzla" the dough in portions into boiling salted water. As soon as the spaetzle rise to the surface, remove and strain.
Step 3
Then alternate layers of spaetzle and cheese in a buttered casserole dish.
Step 4
Heat the butter in a small pan. Fry the onion cut into rings until golden brown. Important: Remove the onions from the pan while they are still light brown, as they will darken quickly. Drain on kitchen paper.
Step 5
Before serving, sprinkle the cheese spaetzle with the fried onions and some chopped chives. Season with freshly ground pepper to taste.
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