Recipe. Tyrolean cheese spaetzle
The exact origin of Käsespätzle is somewhat controversial. However, it is most likely that they originated in the 18th century in the Swabian region of Baden Würtemberg and found their way from there to the Allgäu, Austria and Switzerland.
What can be said with certainty, however: The hearty, tasty Käsespätzle is the favorite dish of locals and holidaymakers alike.
Ingredients and preparation
For approx. 4 people you need the following ingredients:
- 400 grams of double-ground flour
- 4 eggs
- 0.125 l milk
- 1 tsp salt
- pepper
- 60 g Tilsitter
- 60 g Emmental cheese
- 60 g Gruyère
- 60 g mountain cheese
- 60 g mountain baron
- 80 g fried onion
- 30 g chives
- a little whipped cream
This is how the cheese spaetzle is prepared:
Mix the flour, eggs, salt and water into a smooth dough and then press through a spatzle strainer into boiling, lightly salted water.
Bring to the boil once until the spaetzle float to the surface, then remove with a slotted spoon or sieve scoop and drain.
Grate the cheese and mix well. Alternate the spaetzle and cheese in an ovenproof, greased casserole dish. Top with cheese. Season lightly with pepper. Pour a little cream on top and bake in the oven at approx. 180 degrees Celsius.
Serve on warmed plates, garnish with fried onions and chives.
The recipe comes from Tyrolean chef Markus Steinmayr from the traditional Goldener Löwe restaurant in Hall.
