Kase Spaetzle
Source of Recipe
Milwaukee Journal Sentinel Jan. 20/02
Recipe Introduction
This classic Austrian egg dumpling, also from Karl Ratzsch's, is not only boiled, but sauteed with butter and finished with Swiss cheese (kase) and caramelized onions. Add steamed vegetables to make it a vegetarian entree
List of Ingredients
1/2 cup flour
1 teaspoon salt, plus more for seasoning
Pinch of white pepper, plus more for seasoning
Pinch of ground nutmeg
2 eggs
1/2 medium onion, diced
Pinch of sugar
4 tablespoons (1/2 stick) butter (divided)
1/2 teaspoon Hungarian paprika
3 ounces Swiss cheese, diced
Fried bread crumbs for garnish
Recipe
Bring pot of salted water to boil.
Meanwhile, sift flour into bowl. Add salt, pepper, nutmeg and eggs. Mix until batter is smooth. Press dough onto floured plate or board. With sharp knife, scrape small pieces of dough off and drop into boiling water, using caution as water may splash. Boil about 10 minutes. Remove from water with slotted spoon, drain and chill until serving.
Saute onion and sugar in 1 tablespoon of the butter until caramelized. Season with salt, pepper and paprika, set aside and keep warm.
When ready to serve, saute chilled spaetzle in remaining 3 tablespoons of butter until golden brown, toss with onion mixture and diced Swiss cheese and season with pepper and salt. Top with fried bread crumbs that have been browned in butter. Makes about 3 servings.
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