Käse Spätzle is a traditional, cheesy pasta stick-to-your-ribs dish. Best served up in the mountains in the snow with a hot glass of Gluwein. It’s been my favourite since my first trip to Austria, and I was more than a little bit excited when I found someone to show me how to make it. THANK YOU, Peter!! 🙂
Usually it has fried onions sprinkled on top, sometimes there are bacon or smoked ham pieces in it.
Käse is German for cheese, a Spätzle is a little bird – I’m not sure why it’s called Käse Spätzle.
Ingredients: (for 7/8)
Cheese – Berg Käse (mountain cheese) is traditional, but emmental, cheddar, any medium hard cheese is fine – 500+g
Salt, pepper and nutmeg
250ml Cream (optional)
Give the eggs a little whisk, add salt and nutmeg (Muskatnuss).
Then add medium fine flour. In German the type is Griffig. It’s not cake flour and feels grittier.
Add enough so that the batter is this thick. Quite sticky but still runny.
I’m not sure if you could manage without, but you use a special Spätzle grater like this. Lay it over a pan of boiling, quite salty water, half fill the grater and “grate” quickly so that the batter divides into little drops and falls into the water to cook. Stir and leave floating in the water for about a minute before scooping out with a strainer spoon. Put into a bowl for later.
When the Spätzle is made, you can either oven or hob cook it.
At this stage, it’s important to drink some red wine to prepare for the cheese that is to follow.
Thickly line an ovenproof dish with butter. Mix Spätzle and grated cheese and pepper. Top with grated cheese and cook for about 20 mins.
Top with onions dipped in flour and fried earlier.
Fry some bacon and some finely chopped onions together in a pan. Mix in the Spätzle and lots of grated cheese, also 250ml single cream. Season.
Serve immediately. It’s lovely! REALLY lovely.
And Peter gave me a First Aid Käse Spätzle kit with everything needed to make it. Such a lovely present :). We’ll make it in France and think of you and Irmi x
At the end, it’s important now to drink schnapps to break down the cheese. The