Cheese spaetzle taler
Preparazione
Prepare the spaetzle
For the spaetzle, place all the ingredients in a large bowl and beat with a wooden spoon for 10 minutes until a thick dough forms. Season to taste with salt and nutmeg. Bring a large pan of salted water to the boil and scrape the spaetzle dough from a small board directly into the water using a knife or dough scraper. Cook the spaetzle for 2-3 minutes until they float to the top. Transfer to a bowl with a slotted spoon.
Fry the spaetzle
Finely grate the two types of cheese and add to the hot spaetzle. Mix everything well so that the cheese melts. Leave the mixture to cool in the fridge for 30 minutes and then shape it into thalers. Fry these in butter until golden brown.
Chop the shallots
In the meantime, peel the shallots and cut into rings. For the pickle stock, bring the vinegar, spices, sugar and water to the boil and simmer the shallots in it for 5 minutes. Serve the finished spaetzle with the pickled shallots and fried onions to taste.
Ingredients
- 250 g wheat flour 405
- 4 eggs
- 30 g durum wheat semolina
- 100-120 mlmilk
- salt
- nutmeg
- 60 g mountain cheese
- 60 g Gouda or Alpine cheese
- 8 shallots
- 150 ml apple cider vinegar
- 50 ml water
- 2 tbsp brown sugar
- 5 cloves
- 2 bay leaves
- 10 peppercorns
- salt
